Pasta With Portabella Mushrooms In Mustard Sauce - cooking recipe

Ingredients

2 1/2 cups orecchiette or 2 1/2 cups gnocchi
2 1/2 tablespoons olive oil
8 ounces portabella mushrooms, stemmed and thinly sliced
1 1/2 teaspoons salt
6 garlic cloves, minced
1 large red onion, thinly sliced
1 1/2 tablespoons minced fresh rosemary
1/2 - 1 teaspoon crushed red pepper flakes
1/4 cup vegetable stock
1/2 cup mirin or 1/2 cup dry white wine
1/2 cup Dijon mustard
1/4 cup pine nuts, toasted

Preparation

Bring 2 1/2 quarts lightly salted water to a boil in a wok over high heat; add in pasta and stir to prevent sticking.
Cook, stirring occasionally, until just tender, for 10-12 minutes; drain well and set aside; dry the wok.
Set the wok over high heat, add in 1 1/2 tablespoons oil.
Add the mushrooms and 1 teaspoon salt; stir-fry until tender, for about 2 minutes; transfer to a mixing bowl; set aside.
Return the wok to high heat, and add the remaining 1 tablespoon oil.
Add the garlic and onion; stir-fry for 1 1/2 minutes; add the remaining 1/2 teaspoon salt, rosemary, and crushed red pepper; stir-fry 1 1/2 minutes.
Add the vegetable stock and bring to a boil; decrease heat to low and cook for 2 minutes, scraping up the brown bits from the bottom of the wok.
Add mixture to the bowl with the mushrooms.
Return wok to high heat; add in mirin and mustard; stir with a wire whisk to blend; bring to a boil; add the reserved pasta and mushroom mixture; cook, stirring 2 minutes.
Toss in the pine nuts; serve.