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 Thai Red Curry

I wanted a coconut milk free curry. So I went with a tomato base and rounded it out with a little vegan mayo. Slightly creamy, but mostly  lighter.

Some pickled granny smith apple to finish.

1 pint sliced white mushrooms
3-4 vine tomatoes, roasted, peeled, crushed
1/2 medium yellow onion, sliced
3 cloves garlic, thinly sliced
1/2 can or 3 tbls Thai red curry paste
1 can red beans, plus brine
Liquid from 1 can black beams *
2 poblano peppers, diced
1 serrano pepper, sliced
1 jalapeno pepper, sliced
3 dry shishito peppers
2 chile de arbol
2 tsps vegan mayo
1 tsp dry basil
3 tbls olive oil
2 tps salt
1 tsp black pepper

Brush tomatoes in olive oil and roast at 450 F for 15 minutes. Set aside to cool.

Saute mushrooms and onions in olive oil, salt and pepper until nicely darkened.

Peel tomatoes. They should be easy to peel by hand. Crush into mushroom/onion mix using hands. They're not pretty, but I like to put the peels and cores into the pot for extra flavor.

Simmer until tomatoes give up most of their juice. Add black bean liquid, red beans/liquid, dry chiles and curry paste. Simmer 10 minutes.

Add garlic, serrano, jalapeno, poblano. Continue to simmer until reduced by 1/3. Stir in basil and mayo. Take off heat. Allow to cool for 5 minutes.

* Save the can liquid from your beans when you don't use it. It's a great flavoring agent. It also has a lot of starch for thickening sauces.