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 …

Vegan Red Wine Mushroom Ragout

Red wine and mushrooms are a classic combination. It's a pretty basic recipe for lots of flavor without a lot of ingredients.

There are, in my mind, several standard methods for getting depth of flavor without using meat.

Heat, alcohol, and nutritional yeast. That's pretty much the vegan trifecta of flavor depth.

You can use one or all.

In this case, I utilize alcohol and heat from chile peppers. The heat is mild. The caramelized onion and mushrooms are sweet. As is the reduced red wine.

Salt and fat are non-optional. They must always be present.

Using this method, I vary veggies, spices, beans and grains, but always end up with something I really enjoy eating.

The dish pictured is bascially mushrooms in red wine sauce. Easy to prepare. Mostly just waiting for the mushrooms and oinoins to caramelize.

1 pint mushrooms of choice, sliced
1/2 red onion, diced
3 cloves garlic, sliced
1 jalapeno, sliced
1 long hot pepper, sliced
1 poblano, diced
1/3 cup red wine
1/2 cup water
2 tbls olive oil
2 tbls hot sauce
1 tbl white vinegar
2 tsps salt
1 tsp dry roesmary
1 tsp celery seed
1 tsp black pepper

Saute mushrooms and onion in oil until nicely caramelized. About 15 minutes. Deglaze with wine. Cook off wine for 5 minutes. Add remaining ingredients. Continue to simmer for 10-15 minutes or until sauce is tightened up nicely.