Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mustard arugula and mushroom pasta. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
This rustic arugula and mushroom pasta is full of rich meaty flavor even though it is completely vegan. This veggie-packed pasta is anchored by a light sauce flavored with La Crema Sonoma County Chardonnay, tying the whole dish. Cook pasta in boiling salted water until al dente. Clean mushrooms and cut into thin slices.
Mustard Arugula and Mushroom Pasta is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Mustard Arugula and Mushroom Pasta is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have mustard arugula and mushroom pasta using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mustard Arugula and Mushroom Pasta:
- Make ready 200 grams Pasta
- Make ready 10 Arugula (large leaves), as desired
- Take 1/2 Onion
- Prepare 40 grams Bacon
- Prepare 2 Shiitake mushrooms
- Make ready 1/2 packet Shimeji mushrooms
- Prepare 1/2 pack Maitake mushrooms
- Prepare 1 King oyster mushroom
- Prepare 10 grams Butter
- Get 1 -1 1/2 tablespoon Dashida (or dashi stock granules)
- Get 1 tsp Grainy mustard
- Make ready 1 Black pepper (to taste)
Sauteed mushrooms on toast with Maille Old Style Mustard, fresh thyme, and melted swiss cheese. This would work as an appetizer, or a great side to pasta, salad or soup. Sauteed onions and mushrooms are tossed with penne, fresh arugula, and parmesan. Remove from the heat, and add the mushroom-onion mixture into the pot with pasta.
Steps to make Mustard Arugula and Mushroom Pasta:
- Boil a large amount of salted water in a pot. Once it comes to a boil, boil the pasta (according to the package directions).
- While the pasta boils, melt the butter in a frying pan and add the onions cut into easy-to-eat pieces, bacon, and mushrooms and stir-fry.
- Once cooked through, add the Korean dashida and grainy mustard. Add the boiled pasta and toss to coat. Turn off the heat. Add the arugula and transfer to a plate.
- Sprinkle a generous amount of black pepper and serve. My husband loves it with grated cheese on top. Make it as you like.
Sauteed onions and mushrooms are tossed with penne, fresh arugula, and parmesan. Remove from the heat, and add the mushroom-onion mixture into the pot with pasta. While the mushrooms are cooking, in a bowl gently toss together arugula, lemon juice and extra-virgin olive oil until well. I used chicken broth in lieu of white wine and it worked nicely. I bet adding some ground sausage to the mushroom-onion saute would make this even better.
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