Wednesday, July 05, 2006


KJJ: How can something so insanely delish look so redonkulously shiteous? That is a mystery for Merlin to solve. I cant declare with any certainty what the answer to that nightmarish question is. I really want to share this recipe with you, the world, and not make this post snotty and all about, like, ME. I'll try. No promises, but I'll try. Those slimy things in the pic are portobello mother effin mushrooms in orecchiette pasta. I believe the translation is loosely "little ears", as the pasta shape resembles.... uhhh... a little ear. Ask Merlin about that too, to be extra careful. If you've got some pine nuts, rosemary and some mustard, you are ready to THROW DOWN on this recipe. We had previously never tasted anything quite like this. JRW said it was one of the best we've ever made. The photo really doesnt do it justice. 1/4 cup pine nuts (1 1/4 oz.) 2 1/2 cups small dried pasta shapes, such as orecchiette or gnocchi (9 oz.) 2 1/2 Tbs. olive oil 8 oz. portobello mushrooms, stemmed and thinly sliced (4 cups) 1 1/2 tsp. salt 6 medium cloves garlic, finely chopped 1 large red onion, thinly sliced 1 1/2 Tbs. minced fresh rosemary 1/2 to 1 tsp. red pepper flakes 1/4 cup vegetable broth 1/2 cup mirin or dry white wine 1/2 cup Dijon mustard


1. In dry wok, cook pine nuts over low heat, stirring often, until lightly toasted, 2 to 3 minutes. Transfer to plate and set aside.

2. In same wok, bring 2 1/2 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.

3. Set wok over high heat and add 1 1/2 tablespoons oil. Add mushrooms and 1 teaspoon salt and stir-fry until tender, about 2 minutes. Transfer to medium bowl and set aside.

4. Return wok to high heat and add remaining 1 tablespoon oil. Add garlic and onion and stir-fry 1 1/2 minutes. Add remaining 1/2 teaspoon salt, rosemary and pepper flakes and stir-fry 1 1/2 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.

5. 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.