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 …

Dark Mushroom Curry - Vegan Recipe

This is a vegan mushroom curry  that features a dark, rich, thick mushroom gravy. It's mildy hot, but mostly mushroom and ginger forward. It's got an Indian backbone, but a little bit of American muscle.

2 cups button mushrooms, sliced
3 large cloves garlic, sliced
1 inch fresh ginger, grated
1 charred jalapeno, diced *
1/4 can black beans/liquid
1/4 can pinto beans/liquid
1/4 can garbanzo beans/liquid
3 tbls olive oil
1/4 cup water

2 tsps turmeric
2 tsps paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp crushed pepper flakes
1/2 tsp cayenne powder
1/2 tsp celery seed
2 tsps salt
1 tsp black pepper

Did you know that you can use the liquid in your canned beans to add both salt and starch to your homemade soups, stews and sauces. This is especially helpful for vegan dishes since we don't want to add butter to thicken our sauces. We could use vegan roux or corn starch slurry, but the brine from the bean can has a nice salinity to add and a good hit of the bean essence to impart as well. I find it adds depth in a similar way that bones and meat add depth to traditional preparations. It also utilizes something you might otherwise discard.

Cook down the mushrooms in the oil.  When mushrooms are soft add garlic, ginger, jalapeno, beans, water, spices. Simmer until sauce is thickened.

 * Char the jalapeno over an open flame. Deseed/derib and then dice. It adds a smoky flavor and additional depth.