Pasta with Portobello Mushrooms in Mustard Sauce

== Ingredients ==
* ¼ cup pine nuts (1¼ oz)
* 2½ cups small dried pasta shapes, such as orecchiette or gnocchi (9 oz)
* 2½ tbsp olive oil
* 8 oz portobello mushrooms, stemmed and thinly sliced (4 cups)
* 1½ tsp salt
* 6 medium cloves garlic, finely chopped
* 1 large red onion, thinly sliced
* 1½ tbsp minced fresh rosemary
* ½ to 1 tsp red pepper flakes
* ¼ cup vegetable broth
* ½ cup mirin or dry white wine
* ½ cup Dijon mustard
== Directions ==
# In dry wok, cook pine nuts over low heat, stirring often, until lightly toasted, 2 to 3 minutes.
# Transfer to plate and set aside.
# In same wok, bring 2½ quarts lightly salted water to a boil over high heat.
# Add pasta; stir to prevent sticking.
# Cook, stirring occasionally, until just tender, 10 to 12 minutes.
# Drain well and set aside. Dry wok.
# Set wok over high heat and add 1½ tablespoons oil.
# Add mushrooms and 1 teaspoon salt and stir-fry until tender, about 2 minutes.
# Transfer to medium bowl and set aside.
# Return wok to high heat and add remaining 1 tablespoon oil.
# Add garlic and onion and stir-fry 1½ minutes.
# Add remaining ½ teaspoon salt, rosemary and pepper flakes and stir-fry 1½ minutes.
# Add broth and bring to a boil.
# Reduce heat to low and simmer 2 minutes, scraping up brown bits from bottom of wok.
# Add to bowl with mushrooms.
# Return wok to high heat.
# Add mirin and mustard and stir with wire whisk to blend.
# Bring to a simmer then add reserved pasta and mushroom mixture and cook, stirring, 2 minutes.
# Toss in toasted pine nuts and serve.
Category:Dijon mustard Recipes
Category:Gnocchi Recipes
Category:Mirin Recipes
Category:Orecchiette Recipes
Category:Pine nut Recipes
Category:Portobello mushroom Recipes
Category:Red onion Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Recipes
Category:White wine Recipes