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 …

Harissa

I've only ever had harissa from Stonewall Kitchen. It was a gift. I'd never heard of it before. It was delicious.

I don't know how authentic it was or wasn't. I have no context. That is the only harissa I've ever had. I've looked for it in the supermarket, but haven't found any.

Since I enjoyed it so much, I decided to make my own.

Mine doesn't replicate that of Stonewall Kitchen, but it has that similar sweet and spicy quality that made me like it so much. It's a simple set of ingredients that combine to create a complex sauce.

1 24 ounce jar roasted red peppers
3 cloves garlic
1 jalapeno
1 puya dried chile
2 tbls olive oil
1 tsp cumin seed
1 tsp coriander seed
3 pieces allspice
2 1/2 tsps salt

Add it all to a blender, including the liquid from the roasted red peppers. Puree until smooth.

Chill in the fridge for a few hours to thicken.

It tastes as good as it looks!