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 …

Vegan Marsala

1 pint baby bella mushrooms, sliced
1/2 cup white or yellow onion, diced
1/4 cup black olives, sliced
3 cloves garlic, sliced
1/2 a jalapeno, minced

2 cups curly pasta
1 cup garbanzos

1/4 cup pasta water
1/2 cup olive brine
1/2 cup marsala wine
3 tbls and 1 tbl olive oil

1 tbl flour

2 tsps salt
1 tsp black pepper
1 tsp crushed pepper flakes

In a very large skillet cook pasta to al dente. Set aside, reserving 1/4 cup of the cooking liquid.

In the same skillet, saute mushrooms in 1 tbl oil, Add salt and pepper. When mushrooms are fragrant and darkened add onion. Saute until onion turns translucent. Add flour, olive brine, remaining oil, garlic, jalapeno and olive slices. Stir to combine. Simmer 3 minutes.

Add wine. Continue simmering 3-5 more minutes to thicken. Add crushed pepper flakes.

Turn off heat. Fold in pasta and garbanzos. Garnish with fresh parsley..