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 …

Reimagined Red Beans and Rice

I've been experimenting with keeping things very simple and trying to coax all the flavor I can from a very minimalist set of ingredients. It's been less clean up and more flavor overall.

This is just a saute of red beans and veg. Every ingredient stands on its own and shines.

1/2 a yellow onion, diced
3 cloves garlic, smashed, chopped
1 poblano, diced
1 jalapeno, diced
1 can red beans, liquid included
1/3 cup white wine
2 tsps soy sauce
3 tbls olive oil
1 tsp celery seed
2 tsps oregano
2 tsps salt
1 tsp black pepper

Saute the onions in the oil until translucent. Add peppers and garlic. Saute 5 more minutes. Deglaze with wine. Cook off wine for 5 minutes. Add remaining ingredients. Simmer until reduced by 1/3.