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 …

Vegan New York Style Bagels

I was given my very first Kitchenaid stand mixer for Christmas this year. I feel like a real cook now.

I'd tried to make bagels once before. The results were not so good.

So to inaugurate my brand new stand mixer I attempted fresh made bagels version 2.0.

Starting with a different recipe that sounded way better, I set off on my bagel making adventure with an appropriate amount of gusto.

I used the New York Style Bagel recipe I found at sophisticated gourmet. The only thing I changed was I did not do an egg white wash. To keep it vegan I brushed the bagels with olive oil and sprinkled them with fresh ground pink Himalayan salt before baking.

Other than that minor change, I tried to follow the recipe exactly. I didn't have bread flour though. So all purpose was what I used.

It was actually pretty simple. Just a lot of waiting involved.

I used the stand mixer to knead the dough and create the needed gluten. It made creating a stretchy, firm dough very easy.

I also added a little minced garlic halfway through baking. It toasted up nicely, but it wasn't too keen on sticking to the little dome shapes. I didn't add it when I originally did the oil wash because I don't like garlic when it's baked too long in the oven. I suppose another method to try might be to do a second olive oil wash halfway through baking to see if more garlic might stick better without being overcooked.

At any rate, the payoff was absolutely fantastic! Incredible! Sublime!

The best bagels I've ever put in my mouth. Everyone who tried them was amazed.