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 …

Plant Based Spicy French Mushroom Relish

I was trying to figure out how to incorporate more potassium into my diet. Bananas are the first things that come to most people's minds. They do nicely, but I'm not a big fan of fruit in general. Too much sugar.

Then I accidentally found out that mushrooms actually offer more potassium than bananas and way more flavor.

Time to make some mushrooms!

I kept it simple, but not too simple.

There are not a lot of choices of fresh mushroom where I am. So I went with 1 pint white mushrooms and 1 pint baby bella mushrooms.

Mushrooms and brandy are like peanut butter and jelly. They just go together. So I used that too. Basically this is a riff on french onion soup, but with mushrooms as the star ingredient. I kept the amount of liquid low to create a mushroom relish, but you could modify this with more liquid to yield a beautiful mushroom soup.

1 pint white mushrooms, chopped small
1 pint baby bella mushrooms, chopped small
1 poblano pepper, diced
1 jalapeno, deseeded and minced
1 serrano, deseeded and minced
6 cloves garlic, minced
2 tbls brandy
2 tbls white wine, I used sauvigon blanc
1/4 cup olive oil
3 1/2 cups water
2 1/2 tsps salt
1 tsp black pepper
2 tsps celery seed
2 tsps alleppo pepper
1 tsp dry basil

Cook down the mushrooms in the oil and salt until nicely darkened. Add brandy and cook off for 3 minutes. Add garlic and soften that. Add wine and cook off for 3 more minutes. Continue to simmer 5 more minutes.. The mushrooms will release a lot of moisture and you'll have a dark liquid in the pot.

Add 2 cups of the water and continue to simmer until not much liquid is left.

Add remaining ingredients and simmer for 10 more minutes or until your pot ratio is 1/3 deep, dark broth to 2/3 tender mushrooms.