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 …

Mediterranean Beef Stew Vegan Recipe

The reason I'm calling this vegan beef stew is the dark rich broth that has a similar feel to a beef broth based stew. I ate a lot of beef stew as a kid and this dish immediately made me think of that.

It gets its depth from a combination of briny olives, earthy mushrooms and sweet black beans.

The big thick slices of mushroom and the hearty black beans take the place of the meat

1 can black olives, including brine
1 can black beans, including liquid
2 pints white mushrooms, sliced
1/2 a medium red onion
6 cloves garlic
1 jalapeno
1 serrano

2 tbls olive oil
1/4 cup red wine
1 tbl white vinegar
1 tbl habernero hot sauce
2 tsps thyme
2 tsps cumin seed
5 pieces clove
3 pieces allspice
1 tsp salt
1 tsp black pepper

Saute mushrooms and onion in oil, salt and pepper until mushrooms have darkened nicely. De glaze with the wine. Cook out for 5 minutes. Add remaining ingredients. Simmer until liquid is reduced by half. Serve with fluffy rice.