This week our 100 Foot Diet Challenge meal is Sunday night’s supper, we are having Spinach salads, pasta with portabella mushrooms, crusty garlic bread and for dessert Blackberry cobbler. All the ingredients for this meal were either grown here at home or purchased at our local co-op all are organically grown.

Pasta with Portabella Mushrooms

1/4 cup pine nuts

21⁄2 cups small dried pasta shapes

21⁄2 Tbs. olive oil

8 oz. portobello mushrooms

11⁄2 tsp. salt

6 cloves garlic, minced

1 large red onion, thinly sliced

11⁄2 Tbs. minced fresh rosemary

1⁄2 to 1 tsp. crushed red pepper

1⁄4 cup vegetable stock

1⁄2 cup mirin or dry white wine

1⁄2 cup Dijon mustard

Cook pine nuts in dry wok over low heat until

lightly toasted, 2 to 3 minutes. Transfer to plate.

 Bring 21⁄2 quarts of water to a boil in wok. Add

pasta; cook until tender, 10 to 12 minutes. Drain.

 Heat 11⁄2 Tbs. oil in wok over high heat; add

mushrooms and 1 tsp. salt; stir-fry until tender,

about 2 minutes. Transfer to bowl.

 Return wok to high heat; add 1 Tbs. oil, garlic

and onion; stir-fry 11⁄2 minutes. Add 1⁄2 tsp. salt,

rosemary and pepper; stir-fry 11⁄2 minutes. Add

stock and bring to a boil. Reduce heat and cook,

stirring, 2 minutes. Add to bowl.

Return wok to high heat. Add mirin and

mustard, and blend with wire whisk. Bring to

a boil; add pasta and mushroom mixture, and

cook 2 minutes. Toss in pine nuts, and serve.

From The Vegetarian Times Web Site