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 …

Crispy, Nutty, Broiled Cabbage

If you've had charred cauliflower and enjoyed it, this is something else you'll probably like a lot. Same principal, different cruciferous vegetable.

Chop white cabbage fairly small. Toss with olive oil, salt and pepper. Go heavy on the salt and don't skimp on the oil, but don't drown it either.

Put it on a sheet pan in a single layer.

Broil on high near the top of the oven for 12-15 minutes until nicely charred.

It gets that same nutty flavour that people love in charred cauliflower. It gets crispy edges and creamy bits. It's a textural and flavor epiphany.

It's great to top other dishes. Try it on top of pasta to replace the grated cheese..It works as a base for salad. On sandwiches. Or you can just munch on a bowl of it. It's that good.