Fettuccine in Dijon mustard with mushrooms and spinach

[shain]

Creamy pasta with a spicy pungent flavor.

Best served with a bold red wine or a dark ale.

 

Serves four.

 

Mustard must be added to taste, I find the acidity to be the limiting factor, rather than its pungency, but if your mustard is very strong, you may need to use less and add a touch of vinegar.

 

• 400 g dried fettuccine or other wide pasta, or better, an equivalent amount of fresh egg pasta
• 250-300 champignon or other mushrooms, sliced thinly
• 3 tsp butter
• 1 medium onion, diced
• 4 garlic cloves, minced
• A small amount of chili
• 400g spinach leaves, stems removed, cut into ribbons
• Apx 1/4 cup half and half, or a bit less full fat cream
• 4-8 tsp Dijon mustard (add to taste), you can include some grainy mustard if you have it at hand
• Optional: 1 tsp nutritional yeast or a touch of MSG, if you like using it
• Optional: 1/2 to 1.5 tsp honey or dark brown sugar
• Salt to taste
• A generous grating of nutmeg
• Plenty of black pepper

 

 

• Cook mushrooms with some of the butter over high heat until lightly browned. Set aside.
• Add more of the butter and fry the onion until golden.
• Add remaining butter, garlic and chili. Fry briefly until aromatic.
• Cook the pasta very al dente. Drain well.
• Add it along with the mushroom, spinach and cream.
• Heat over low flame, until the spinach is wilting.
• Add mustard to taste, optional nutritional yeast or msg, optional honey or sugar, salt. All to taste.
• Add vinegar only if needed, add nutmeg.
• Plate and grind pepper on top.

 

Edited January 7, 2021 by shain (log)

[heidih]

Thanks! What do you mean by a "generous grating of mustard" ?

[shain]

2 hours ago, heidih said:

Thanks! What do you mean by a "generous grating of mustard" ?

 

Oops, should have been "nutmeg" .