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 white button mushrooms, diced
1/2 red onion, diced
7 cloves garlic
2 jalapenos, minced
1 poblano, diced
1 serrano, minced
5 cups water
1/4 cup dry white wine
1/4 cup olive oil
1 1/2 tbls salt
2 tbls black pepper

Add all sauce components to pressure cooker. Don't forget the oil. Set to soup/stew and 20 minutes. 

When cook is done stir into precooked pasta. 

Allow to rest 5 minutes for the pasta starches to tighten up the sauce and help it adhere nicely. 


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