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. 

1/2 box pasta, cooked to al dente

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

Parmesean Bay Biscuits

Everyone knows and loves those cheddar bay biscuits from the Red Lobster. So much so that there's now a mix specifically to make them. They are quite delicious. You'll get no argument from me. Which is what inspired this variation.

For an accompaniment to an Italian entree they can be modified pretty easily. We'll switch out the cheddar for Parmesan. Instead of old bay seasoning we'll just use garlic powder and basil. We'll also use some freshly minced garlic.

You'll need half a small box of bisquick. Or 2 1/4 cups. About 1 1/2 cups milk. Almond milk or soy milk works. Or 1 percent cow's milk. Just be prepared. You may need more milk than that. This mixture can be tricky. You want to add enough milk to achieve a fairly loose dough. Depending on your add ins that can vary. Always start with the minimum and gradually add more as needed. But try to stir the mixture as little as you can. A tender, flaky biscuit is one least stirred.

I like to add my Bisquick to a mixing bowl and then sprinkle in a few tbls of garlic powder and basil. While the mix is still dry break up any clumps with a spoon or fork.

Then add in your milk and lightly stir. Add the minced garlic and shredded cheese and more milk. Folding lightly, adding more milk to combine until a soft dough is formed.

Spoon onto an ungreased cookie sheet in 2-3 inch blobs. You'll probably get 8-10 biscuits.

Bake in an oven preheated to 450 degrees F for 8-12 minutes. Rotate the pan half way through for an even golden brown.

Let cool for at least 5 minutes before using a spatula to transfer the biscuits to a cooling rack or paper plate for resting.

A tasty Italian inspired variation on the classic cheddar bay biscuits.