|100 g||mushrooms (e.g. shiitake, oyster, or button mushrooms)|
|250 g||shell pasta|
|50 g||pine nuts|
|150 g||cashew butter|
|½ tbsp||olive oil|
|ice cubes for ice bath|
|vegetable oil for frying|
A creamy, oaked Chardonnay harmonizes well with the cashews in the pasta and the wine's strength stands up well to the richness of the mushrooms.
Cut the broccoli into florets. Halve the mushrooms. Roughly chop parsley. Mince garlic and dice onion.
Cook pasta in salted boiling water, according to package instructions, for approx. 6 – 8 min. Drain and set aside.
In a large saucepan, blanch broccoli florets in salted boiling water for approx. 1 – 2 min. until crisp/tender.
Immediately submerge broccoli into a bowl filled with cold water and ice cubes. Allow to cool for approx. 1- 2 min. Drain and set aside.
In a grease-free frying pan, roast the pine nuts over medium heat, stirring often, for approx. 2 – 3 min. until golden brown and fragrant.
In a food processor, blend together the cashew butter, water, lemon juice, mustard, olive oil, vinegar, and a dash of sugar and salt.
In a frying pan, sauté mushrooms, broccoli, onion and garlic in some vegetable oil over medium heat for approx. 3 – 5 min.
Add the sauce to the pan, stir well to combine, and continue to sauté for approx. 1 – 2 min. until hot.