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 …

Garlic Cilantro Pesto

12 cloves garlic
1 large bunch fresh cilantro
1 lime, zest and juice
2 tbls mayo or vegan mayo
1 tbl olive oil
2 tsps salt
1 tsp black pepper

Slice the larger garlic cloves in half and pan fry them in a little bit of olive oil until fragrant and lightly browned.

Add all ingredients to a food processor and blend until a creamy emulsion is formed.

Shown with pretzel bread adapted from Alton Brown's recipe. Make my vegan variation of his soft pretzels, but shape into small loaves or buns instead. Cook at 50 F lower to avoid burning the outsides before the centers are done.