Pasta with Portobello Mushrooms in Mustard Sauce

Pasta with Portobello Mushrooms in Mustard Sauce Recipe from Italy

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

This Pasta with Portobello Mushrooms in Mustard Sauce recipe is a delicious and flavorful dish that is perfect for a cozy night in. The combination of earthy portobello mushrooms, tangy mustard sauce, and toasted pine nuts creates a dish that is both comforting and satisfying.

History

This recipe is a modern twist on traditional pasta dishes, combining classic Italian flavors with a touch of French influence. The use of portobello mushrooms adds a meaty texture to the dish, while the mustard sauce provides a tangy and creamy element that ties everything together.

Ingredients

0.25 cup pine nuts (1.25 oz (35 g))
2.5 cup small dried pasta shapes, such as orecchiette or gnocchi (9 oz (255 g))
2.5 tbsp olive oil
8 oz (227 g) portobello mushrooms, stemmed and thinly sliced (4 cup)
1.5 tsp salt
6 medium cloves garlic, finely chopped
1 large red onion, thinly sliced
1.5 tbsp minced fresh rosemary
0.5 to 1 tsp red pepper flakes
0.25 cup vegetable broth
0.5 cup mirin or dry white wine
0.5 cup dijon mustard

How to prepare

In a dry wok, cook pine nuts over low heat, stirring often, until lightly toasted, for 2 to 3 minutes.
Transfer the pine nuts to a plate and set them aside.
In the same wok, bring 2.5 qt (2.36 liter) of lightly salted water to a boil over high heat.
Add the pasta and stir to prevent sticking.
Cook the pasta, stirring occasionally, until it is just tender, for 10 to 12 minutes.
Drain the pasta well and set it aside. Dry the wok.
Set the wok over high heat and add 1.5 tbsp of oil.
Add the mushrooms and 1 tsp of salt, and stir-fry until they are tender, for about 2 minutes.
Transfer the mushrooms to a medium bowl and set them aside.
Return the wok to high heat and add the remaining 1 tbsp of oil.
Add the garlic and onion, and stir-fry for 1.5 minutes.
Add the remaining 0.5 tsp of salt, rosemary, and pepper flakes, and stir-fry for 1.5 minutes.
Add the broth and bring it to a boil.
Reduce the heat to low and simmer for 2 minutes, scraping up the brown bits from the bottom of the wok.
Add the broth mixture to the bowl with mushrooms.
Return the wok to high heat.
Add the mirin and mustard, and stir with a wire whisk to blend.
Bring the mixture to a simmer, then add the reserved pasta and mushroom mixture, and cook while stirring for 2 minutes.
Toss in the toasted pine nuts and serve.

Variations

Add cooked chicken or shrimp for an extra protein boost.
Substitute cremini mushrooms for the portobello mushrooms for a milder flavor.
Use whole wheat pasta for a healthier alternative.

Cooking Tips & Tricks

Be sure to cook the pine nuts over low heat to prevent them from burning.

- Stir the pasta occasionally while cooking to prevent sticking.

- Make sure to properly drain the pasta before adding it to the sauce to prevent it from becoming soggy.

- Use a wire whisk to blend the mustard sauce for a smooth and creamy consistency.

Serving Suggestions

Serve this dish with a side of garlic bread and a simple green salad for a complete meal.

Cooking Techniques

Stir-frying the mushrooms and onions over high heat helps to caramelize them and enhance their flavors.

- Simmering the broth mixture allows the flavors to meld together and create a rich sauce.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian option.

- Substitute whole grain mustard for Dijon mustard for a more intense flavor.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Simply store the pasta and sauce separately in airtight containers in the refrigerator.

Presentation Ideas

Garnish the dish with fresh parsley or grated Parmesan cheese for a pop of color and added flavor.

Pairing Recommendations

Pair this Pasta with Portobello Mushrooms in Mustard Sauce with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 5mg per serving

Alergens

Contains: Tree nuts (pine nuts)

Summary

This Pasta with Portobello Mushrooms in Mustard Sauce is a balanced dish that provides a good source of carbohydrates, fats, and proteins. It also contains essential vitamins and minerals such as iron and vitamin C.

Summary

This Pasta with Portobello Mushrooms in Mustard Sauce is a delicious and satisfying dish that is perfect for a cozy night in. With its rich flavors and creamy sauce, it is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a rainy Saturday afternoon, and I was flipping through an old cookbook that I had found tucked away in the back of my pantry. As soon as I came across the page for Pasta with Portobello Mushrooms in Mustard Sauce, I knew I had to try it.

I had always loved experimenting in the kitchen, trying out new recipes and putting my own twist on old favorites. And this dish seemed like the perfect combination of flavors and textures – rich and earthy mushrooms, tangy mustard, and creamy pasta. I couldn't wait to give it a go.

The recipe itself was fairly simple, calling for just a handful of ingredients – pasta, portobello mushrooms, mustard, cream, and a few seasonings. But the real magic, I knew, would come from the way these ingredients were combined and cooked together.

I set to work gathering everything I needed, pulling out my trusty pasta pot and skillet. I sliced the portobello mushrooms into thick, meaty strips, savoring their earthy aroma as I worked. Then, I heated a generous amount of olive oil in the skillet and added the mushrooms, letting them sizzle and brown until they were tender and juicy.

Next came the mustard sauce. I whisked together Dijon mustard, cream, and a pinch of salt and pepper, the tangy scent of the mustard filling the air. I poured the sauce over the mushrooms, stirring gently to coat them in its creamy richness.

Finally, I cooked the pasta until it was al dente, then tossed it with the mushrooms and sauce, the noodles soaking up all the flavors and creating a dish that was both hearty and comforting. I topped it all off with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil, a final touch that added brightness and depth to the dish.

As I sat down to eat, I couldn't believe how delicious it was. The rich, savory mushrooms paired perfectly with the tangy mustard sauce, the creamy pasta providing a comforting backdrop for all the flavors to come together. It was a dish that felt like a warm hug on a cold day, a reminder of the joy and comfort that good food can bring.

I made the Pasta with Portobello Mushrooms in Mustard Sauce many times after that first attempt, tweaking the recipe here and there to suit my tastes. Sometimes I added a splash of white wine to the sauce, or a handful of fresh herbs from my garden. Other times, I swapped out the cream for a dollop of crème fraîche, creating a lighter, more delicate sauce.

Each time I made the dish, I thought of the cookbook where I had first discovered it, and the unknown chef who had created it. I imagined them standing in their own kitchen, blending flavors and textures with the same passion and creativity that I felt when I cooked. And I felt a kinship with them, a shared love of food and the joy it can bring.

Over the years, I shared the recipe for Pasta with Portobello Mushrooms in Mustard Sauce with friends and family, each person adding their own twist to it and making it their own. And I loved hearing their stories of how they had come across the dish, and the memories it brought back for them.

For me, the recipe became a symbol of the power of food to connect us – to our past, to our loved ones, and to the simple joys of everyday life. And every time I made it, I felt grateful for the chance to create something beautiful and delicious, something that brought people together and filled their hearts and bellies with warmth.

As I sit here now, writing this story down for you to read, I can't help but smile at the memories it brings back. The rainy Saturday afternoon, the scent of mushrooms and mustard filling my kitchen, the first delicious bite of Pasta with Portobello Mushrooms in Mustard Sauce. It's a recipe that will always hold a special place in my heart, a reminder of the joy and love that food can bring into our lives.

So go ahead, give it a try. Make the Pasta with Portobello Mushrooms in Mustard Sauce for yourself, and see what memories and flavors it brings to you. And remember, the best recipes are the ones that we make our own, that we share with others, and that bring us together around the table, creating moments of joy and connection that will last a lifetime. Bon appétit!