Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, mustard arugula and mushroom pasta. One of my favorites. This time, I am going to make it a bit unique. 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 simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Mustard Arugula and Mushroom Pasta is something which I have loved my whole life.
To get started with this particular 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 that.
The ingredients needed to make Mustard Arugula and Mushroom Pasta:
- Take 200 grams Pasta
- Take 10 Arugula (large leaves), as desired
- Take 1/2 Onion
- Get 40 grams Bacon
- Prepare 2 Shiitake mushrooms
- Prepare 1/2 packet Shimeji mushrooms
- Prepare 1/2 pack Maitake mushrooms
- Get 1 King oyster mushroom
- Make ready 10 grams Butter
- Prepare 1 -1 1/2 tablespoon Dashida (or dashi stock granules)
- Get 1 tsp Grainy mustard
- Prepare 1 Black pepper (to taste)
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. Sauteed mushrooms on toast with mustard, fresh thyme, and swiss cheese. Quick and easy cheesy mushroom toast recipe!
Instructions 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 mushrooms on toast with mustard, fresh thyme, and swiss cheese. Quick and easy cheesy mushroom toast recipe! 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. A lemon vinaigrette lightly coats Arugula and Mushroom Salad.
So that’s going to wrap this up for this exceptional food mustard arugula and mushroom pasta recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
