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 …

Savory Garlic Dill Saute

1/2 pint white mushrooms, sliced
1/3 lb baby carrots, julienned
1/4 small red onion, sliced into thin rings
1 medium poblano pepper, cut into thin, short strips
1 jalapeno, cut into thin strips
1 serrano, cut into thin strips
3 cloves garlic, sliced thinly
2 inches ginger, grated or minced
1 can garbanzo beans, plus half the can brine
1/2 cup white wine
1 tbl soy sauce
1 tsp sriracha
1 tbl olive oil
1 tbl prepared vegan roux

1 large handful fresh basil chiffonade
2 tsps salt and black pepper
1 tsp dill

In a large, high sides frying pan saute the carrots, mushrooms, poblano and onion in the oil and season with salt and pepper. Saute until tender. Add jalapeno, serrano, ginger, garlic. Saute 3 more minutes.

Add wine. Let it simmer to reduce for 5 minutes. Add soy sauce, sriracha, garbanzos and brine. Continue simmering 5 more minutes.

Add basil, dill and roux. Simmer and stir to melt the roux and until sauce is thickened slightly. It will thicken more after cooling a few minutes.

Serve with rice, toasted nuts and additional basil chiffonade.