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 …

Mediterranian Lentils and Barley

3 stalks chopped Celery
1/2 medium Onion diced
5 cloves sliced Garlic
1 Jalapeno minced
1/2 Habernero minced
1/2 cup Broccoli stems chopped
Water as needed
1 tbl Spicy Mustard
1 tbl Butter
3 seeds Allspice
3 Bay Leaf
Salt and pepper
1/2 cup dry Lentils
1/2 cups dry pearl Barley

In 2 cups water simmer butter, allspice, bay leaf, salt, pepper, celery, onion and 2 ribs/seeds from jalapeno and 1 small rib/seeds from habernero. Simmer 10 minutes.

Remove pepper ribs, bay leaf, allspice.

Add mustard, diced pepper flesh, garlic, broccoli, lentils and barley. Add 2 cups more water. Cover and simmer until lentils and barley are tender, adding more water as needed.

Remove to heat safe storage container. Refrigerate overnight.

Depending on how much liquid is left, add more water to come half way up and let sit at least one hour.