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 Black Bean Mushroom Ragout

Keeping with my current theme of simplicity, I prepared this mushroom and black bean dish. It was tempting to add brandy and mustard and too many herbs and spices, but I resisted.

The result was clean, flavorful and easy to prepare.

1 pint white mushrooms, sliced
1 jalapeno, diced
5 cloves garlic, smashed and chopped
1 can black beans, plus liquid
2 tbls olive oil
1 tsp crushed pepper flakes
1 tsp basil
2  tsps salt
1 tsp black pepper

I had a pint of sliced white mushrooms. Sadly, the washing they requried took up more time than buying whole and slicing myself. But those were the ones on sale.

This is a basic saute. I began by cooking the mushrooms in salt and pepper. Once the pan was hot, I drizzeld in the olive oil. Wait for the mushroom to brown. Be patient. This will take a bit of time, but is worth the wait.

Then you can add the garlic and peppers. Saute themy for 5 minutes before you throw in everything else. Then just cook down until the liquid has thickened up a bit.