Sundried Tomatoes and Baby Bella Mushrooms in a Dijon Beurre Blanc

I've had a tin of sundried tomatoes staring at me from the cupboard for over a month now. I keep meaning to use them, keep forgetting to, and they keep staring back in the most judgmental fashion. I haven't eaten much 'real' food lately due to the holiday rush, so last night, I finally broke down and pulled the tomato tin off the shelf, intent on cooking something instead of reaching for a handful of goldfish and a sugar cookie.

I decided to do a beurre blanc sauce and throw in some baby Portobello mushrooms that needed eating but I generally prefer them marinated in something prior to cooking and I can't stand a cold, coagulated beurre blanc, so that was out. Instead, I whipped up a marinade of dijon mustard, garlic, salt, pepper, dried rosemary, and a bit of water to liquify the mixture a tad. Mixing that with the mushrooms, I set it aside to chill in the fridge for an hour and a half, while I went for a run.

Once back in the kitchen, I put a pot of water on high heat, letting it come to a boil before adding half a package of fettucine. The I pulled the mushrooms out of the fridge, placed them in a pan over medium heat with a tablespoon of butter, and covered to let simmer for 3-4 minutes. Once the mushrooms start to soften, add 6 chopped, sundried tomatoes, another tablespoon of butter, and cover for another 2 minutes. The marinade will start cooking off around the 2 minute mark, which is where you add the sugar, another 2 tablespoons of butter, and 1/2 cup white wine vinegar. Mix and let simmer until the sugar is melted. At this point, you have a lovely Dijon Beurre Blanc sauce and can tweak depending on personal preference (more sugar, more vinegar?). Strain the cooked pasta (it will be done around the same time your sauce is), add to the sauce, and enjoy!

Ingredients:

- 1/2 box fettucine
- 15-16 baby Portobello mushrooms
- 4-5 tbsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic
- 1 tsp dried rosemary
- splash of water
- 4 tbsp butter, unsalted
- 6 sun-dried tomatoes
- 1 tbsp sugar, granulated
- 1/3rd c white wine vinegar

Serves 2