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 …

Charcoal Grilled Mushroom Ragu

When vegetables are roasted over the coals some really richly flavored juices are released. This vegan ragu uses those juices to capture a depth of flavor that's not easy to extract from only veg sources.

2 cups roughly chopped white mushrooms
1 cup diced red onion
5 cloves garlic
1 tbl canola oil
1 tsp each salt and black pepper

1 large red bell pepper, 1 large orange bell pepper, 1 large yellow bell pepper
1 ear of sweet corn, husked and desilked

Add the first set of ingredients to a foil packet and poke several holes in the top of it.  Grill over a hot charcoal grill for 15 minutes.

Grill corn on same grill for 24 minutes. Turning after 10.

Grill peppers for 30 minutes. Turning after 10 and again after another 10.

Grilling times are for a small table top grill. Adjust times based on the size and heat of your grill. Rotate and shift foods to get even chars.

Add all ingredients from the foil packet to a large sauce pot, being careful to also get all the liquid from the packet into the pot.

Remove corn from cob. Add to pot.

Cut a small hole in the top of each of the grilled bell peppers. Pour liquid from inside the peppers into pot. Chop the flesh of the peppers and add 2 cups of it to the pot, in whatever color combo you prefer.

2 cups water
1/4 cup tequila
1/4 cup beer
2 chipotles and 1 tbl the adobo sauce
2 tbls pickle brine
1/4 cup fresh cilantro

1 tsp coriander
1 tsp oregano
1 tsp cayenne
2 tsps paprikia
2 tsps onion powder
2 tsps crushed red pepper flakes
1 small heel from a loaf of whole wheat bread
2 tsps salt and 1 tsp blackpepper

Add remaining ingredients to pot. Bring to a soft boil and then simmer for 15 minutes. Use an immersion blender to partially puree the contents, leaving it still sorta chunky.

Serve with cilantro infused rice and black beans.