From Chef à Domicile William

Pâtes aux légumes et moutarde de Dijon

In Recipes on September 23, 2010 at 9:28 am

1 stick (1/2 cup) butter, softened

1/4 cup of extra virgin olive oil

1 shallot, minced

1/2 cup good dijon mustard

1 tsp coarse ground black pepper

pinch of kosher salt

2 Crowns of Broccoli, cut into bite size flowerettes

1 lb of white mushrooms, cut into quarters

1 lb of pasta

1. Thoroughly mix butter, olive oil, shallot, mustard, pepper and salt into a paste in a serving bowl. Set aside.

2. Brown mushrooms in a bit of olive oil.  Set aside to cool, then add them to the serving bowl.

3. Bring a large pot of well salted water to a boil.  Add pasta.  When the pasta has only a couple minutes left to cook, add the broccoli.

4. Drain the cooked pasta and broccoli and toss with the mushrooms and sauce.  Serve.

Pâtes aux légumes et moutarde de Dijon

For a healthier version, try substituting up to 3/4 of the stick of butter with 6 additional tablespoons of olive oil.  You want to keep some butter to give the sauce body.

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