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. 

1/2 box pasta, cooked to al dente

2 ounces dried fancy mushroom mix, big pieces broken or diced
1 pint …

Rosemary Thyme Lentils

I love throwing everything in a pot and just letting it simmer and reduce. It's an easy way to extract the maximum amount of flavor with the least amount of effort.

1/2 yellow onion, sliced
1 poblano, diced
1 jalapeno, deseeded, diced
5 cloves garlic, smashed
2 tsps soy sauce
2 tbls olive oil
1 tbl asian garlic chili sauce
1/2 can chick peas, whole can of brine
1/3 cup white wine
2 tsps celery seed
1 tbl nutritional yeast
2 tsps dry thyme
2 tsps dry rosemary
3 dry shishito peppers, broken, deseeded
1/2 cup dry lentils
5 cups water

Toss it all in a pot. Do not cover. Let it come to a boil. Then simmer for at 25 minutes.That's it. Easy and delicious!