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 …

Celery and Scallion Relish

Here's an easy condiment for dressing up most anything. It has only a few ingredients and is easy to prepare.

Ingredients
2 cups chopped celery
1 cup chopped scallions
3 cloves sliced garlic
1/4 cup white wine
1 tbl spicy mustard
1 tsp white vinegar
1 tsp olive oil
coriander, paprika, cayenne powder, salt and pepper

In a frying lightly salt celery and cook over medium heat until tender. Add scallions and wine. Cook 3 more minutes. Add garlic. Cook 2 minutes more.

Add mixture to a blender or food processor. Add mustard, vinegar, oil and spices to taste. Blend until desired consistency.