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 …

Sweet and Spicy Mushroom Teriyaki

1 pint white mushrooms, sliced
1 can garbanzo beans
1 cup fresh or frozen broccoli
1/2 medium red onion, sliced
1 small head bok choy, sliced
1 jalapeno, minced
3 cloves garlic, sliced
1/2 cup fresh cilantro

3 tbls soy sauce
2 tbls hot sauce
1 tsp habernero hot sauce
1/2 cup red wine
2 tbls red wine vinegar
1 tbl canola oil

1 tsp salt
2 tsps paprika
2 tsps thyme
1 tsp crushed pepper flakes
1 tsp cayenne
2 tsps black pepper

Saute mushrooms and onions in the oil until tender and darkened. Add jalapeno and garlic and continue to saute for a few more minutes, until fragrant.

Add garbanzos, bok choy, soy sauce, hot sauces, wine, vinegar, spices. Cook for 15 more minutes to reduce the sauce l and marry the flavors.

Turn off heat. Stir in cilantro. Let rest 2 more minutes.