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Fettuccine in Dijon mustard with mushrooms and spinach


shain

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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.

 

PXL_20201213_191148001.thumb.jpg.b23580346f4921592911262aaad948af.jpg

Edited by shain (log)
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~ Shai N.

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