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 …

Simple Guac

I'm not a big guacamole or avocado fan, but every once in the while it really hits the spot. I've never really read a guac recipe or even had a restaurant version. I may have had some wholly guacamole once. I'm not sure.

This guac recipe is just my personal preference. I think it tastes great. I use it mostly as a salad dressing, but I'm sure it's more versatile than that.

1 avocado mashed
1 lime, zested and juiced
3 cloves roasted garlic
1-2 chipotles and 1 tbl adobo sauce
1 jalapeno, flesh only
salt, pepper, paprika, cayenne, cumin

Mix it all up together. Chill for a while. Awesome.

I roasted my garlic on a charcoal grill. I didn't setup and run a charcoal grill just to roast garlic, I was grilling some ears of corn. If you're not grilling, you can roast your garlic in the oven or a skillet.

I don't give measurements for the spices since it's so personal. Add a bit, taste, decide if you want more.