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 …

Mediterranean Rice

Do you have that leftover 1/3 jar of tomato sauce always hanging out in your fridge after you make a batch of pasta or ravioli? Don't want to waste it? Don't know what to do with it? This is an easy solution that also tastes great.

1/2 cup dry white rice
2 poblano peppers, diced
1/2 a jalapeno, minced
1/2 a serrano, minced
1/2 a habernero, minced
6 small cloves garlic, minced
1/2 cup spinach
1/3-1/2 jar leftover tomato sauce
2/3 jar's worth water
1/4 cup red wine
1 tbl canola oil

Four different kinds of peppers turn ordinary jarred sauce into something special. A little wine goes a long way.

Add all peppers, rice, garlic, wine, oil, water, sauce to a large sauce pot. Cover. Bring to a boil then lower heat and simmer slowly for 15 minutes or until rice is tender. Stir in spinach.