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 …

French Style Red Wine Mushroom Reduction

I find it fascinating that if you cook red wine long enough it becomes a sauce. It just thrills me that this is possible.

I believe when you combine red wine with red onion it's a magical pairing. They have compounds in common that enhance eachother.

I also know that mushrooms and red wine love each other.

Caramelizing mushrooms and red onion as a first step in creating a red wine reduction sauce is a simple, hassle-free way to create a robust and deep sauce to rival any french recipe.

Ingredietnts
1 pint sliced white mushrooms
1/2 medium red onion, sliced
2 jalapeno peppers, sliced
3 cloves garlic, thinly sliced

1/3 cup red wine
3 tbls olive oil
1 can pinto beans, plus can liquid
2/3 cup water

1/2 bunch parsley leaves

2 tsps thyme
1 tsp rosemary
2 tsps basil
1 tsp oregano
2 tsps salt
1 tsp black pepper

Cook the mushrooms and onions in a large skillet with 1 tbl of the olive oil and salt. Saute over medium-high heat until mushrooms are deeply browned. It'll take 15-20 minutes. Stir occasionally to brown all sides and ensure nothing burns. 

Deglaze with the wine and cook down for about 5 minutes, until the pan is nearly dry again.

Add beans, liquid, remaining oil, garlic, jalapeno, water, remaining spices. Simmer to cook down until a the sauce in the pan coats the back of a spoon.

Turn off heat. Stir in parsley. Let rest 2 minutes.