Wild Mushroom Pasta

I'm a big fan of Good Eats and Alton Brown. I've learned a lot from him. So when he suggested that dried exotic mushrooms were an umani flavor bomb I took to amazon to procure some. 

When you only cook with and eat plants, sources of deep and real flavor are important. 

His advice was spot on. I got a dried exotic mushroom mix and used it in my pressure cooker to create a sauce/broth for pasta and even though I forgot to add olive oil, it still had tons of flavor. 
After the pressure cook was finished I added the oil I forgot and cooked it off for a  few minutes. I then stirred it into my precooked pasta. Let it rest 5 minutes to tighten up. It was a perfect sauce to enrobe my pasta. . 

Dried exotic mushrooms are not cheap. But if you don't eat/cook with animal products, they feel like a bargain. There's so much flavor to be had. It's worth it and then some. 

Ingredients
1/2 box pasta, cooked to al dente

2 ounces dried fancy mushroom mix, big pieces broken or diced
1 pint …

Tomato Sauce Salvage

Sometime after making spaghetti I have sauce leftover. Sometimes I'll just make spaghetti again within a week or two. But there are other great uses for jarred tomato sauce you may not have thought of.

One really nice use is on a sandwich. Spread sauce on both sides fo a roll or toast. Layer with beans of your choice. Sprinke with nutritional yeast or grated cheese. Top with onion, olives and lettuce or any combo thereof.

Another great way to use leftover jar tomato sauce is on roasted potatoes. If you have a big batch of roasted potatoes and you're looking for something other than plain potatoes this will hit the spot.

Add your roasted potatoes to a bowl. Top with some beans of your choice. Spon on a few ounces of the tomato sauce. Sprinke with yeast. Some roasted vegetables if you have some. Broccoli or pepper or anything really. Something crunchy and bright. Enjoy.

Dunno if it's just me, but frozen tomato sauce is one of the most bland foods I've ever had the misfortune to consuem. The jar suggests that you use it all with a week or two or else freeze them rest. I caution you against the freezing option. Freezing and later defrosting said sauce will only serve to burden you with a tasteless batch of pureed tomato mess. Instead find a creative way to use it all up within the alloted feshness period. Spaghetti sauce is geat in so many ways. It's not hard to do. Sandwiches, mini pizzas or as a tasty sauce to top anything starchy. Beans, broccoli, rice, potatoes, bread. You name it. Add it to pretty much anyting plain and you'll be glad you did.