Pasta With Portabella Mushrooms in Mustard Sauce

READY IN: 44mins
Recipe by ratherbeswimmin

Vegetarian Times

Top Review by Irmgard

A very interesting combination of ingredients, yet they work very well together. This makes enough for two meals for my husband and me. I made it with baby shells and dry white wine and substituted chicken broth for the vegetable broth, since that is what I had on hand. We can't wait to taste the leftovers!

Ingredients Nutrition


  1. Bring 2 ½ quarts lightly salted water to a boil in a wok over high heat; add in pasta and stir to prevent sticking.
  2. Cook, stirring occasionally, until just tender, for 10-12 minutes; drain well and set aside; dry the wok.
  3. Set the wok over high heat, add in 1 ½ tablespoons oil.
  4. Add the mushrooms and 1 teaspoon salt; stir-fry until tender, for about 2 minutes; transfer to a mixing bowl; set aside.
  5. Return the wok to high heat, and add the remaining 1 tablespoon oil.
  6. Add the garlic and onion; stir-fry for 1 ½ minutes; add the remaining ½ teaspoon salt, rosemary, and crushed red pepper; stir-fry 1 ½ minutes.
  7. 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.
  8. Add mixture to the bowl with the mushrooms.
  9. 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.
  10. Toss in the pine nuts; serve.

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