Pasta Con Tanti Funghi alla Crema / Pasta with Many Mushrooms Cream Sauce

*Pasta con funghi alla crema

Pasta with Many Mushrooms Cream Sauce

I made this pasta on my birthday and I am telling you, NO ONE, unless they were crazy, would miss the dairy, butter, or cheese in this recipe. The cashews offer a super creamy, velvety texture; paired with the divine savory intensity of the mushrooms is SUPER FRICKEN YUM. Shitake, porcini, and maitake mushrooms are going to lend the most flavor, however, the combo of onion, garlic, mushroom and wine is LEGENDARY and I wouldn’t be to concerned about your selection. Clearly the above picture was prior to me getting the parsley on it- the parsley adds a level of freshness that is SO YUM, but not required. ¬†I have even squeezed fresh lemon into the mix prior to serving- it brightens the deliciousness up but is so not necessary. You could totally make this as a fettucini or linguine, just be sure to thin the sauce a bit so that the mix isn’t too heavy for the pasta. Oh, also…crack a TON of black pepper into the mis ALL ALONG THE WAY.

HAVE FUN!!! I LOVE THIS DISH!

4c mixed fresh mushrooms (shitake, maitake, crimini, portobellos, button), thinly sliced

3T extra virgin olive oil

1 medium onion, thinly sliced

2 cloves garlic, smashed and minced

1c white wine

1t smoked salt *optional (can use reg pink salt)

1t smoked chipotle powder *optional or 1/2t red pepper flakes

Fresh cracked black pepper- LOTS OF IT

1/4c fresh parsley, minced- reserved for end

1c raw cashews

2T nutritional yeast

1 clove garlic

1T mellow miso paste

1t ume vinegar

1t brown rice vinegar

1-2c water

1-pound gluten free pasta- rigatoni, linguine or farfalle- cooked al dente

tossed in 1T vegan butter or olive oil

In a large, heated, skillet or cast iron pan, over medium heat, add the olive oil, hot pepper and onions and sauté until they onions begin to soften. Add the minced garlic and the sliced mushrooms and sauté until the mushrooms have a golden crust on the edges. Add the wine and sauté and move the mix quickly around the pan. Season the mushroom mixture with salt and pepper to taste. Remove about 1 cup of the mushrooms and set aside.

In a blender, add the cashews, garlic clove, miso, vinegars and about a ¬Ĺ cup of water to get the mix blended. Process until smooth and taste- it should be on the saltier side, you will be adding more water to the sauce.

Add about another cup of water to the cream mixture to thin it out. Add the cream to the mushrooms remaining in the skillet and over medium low heat, incorporate the mushrooms into the cream sauce., add water if it seems to thick, if it seems to watery, let some of the water cook out, gently stirring frequently.

Add the cooked pasta into the skillet of cream sauce and cook just until heated through. Finish with a little bit of vegan butter or olive oil and add in the fresh parsley. Serve immediately. FRICKEN UNBELIEVABLY DELICIOUS.

Not So Basic Off-Da-Hook Mushroom Gravy

*mushroom gravy

I can always make a basic gravy. I ¬†use the pan after pan frying tofu or tempeh in garlic, usually with a cornmeal coating so when I was challenged to make a vegan gravy that was of equal if not greater to taste than a traditional turkey based gravy‚Ķ.IT WAS ON. I can’t believe the way this gravy came out. The combination of mushrooms, including the super savory umami flavor of porcinis‚Ķ.this gravy is OFF DA HOOK. Gluten free, and really easy to make. This over smashed potatoes was I N S A NE. ¬†If you are not a cooking type of person, just saut√© everything together and put it in the blender, otherwise add your kitchen finesse and flare‚Ķit really is awesome and fail proof. Everything is organic and local if possible.

Not So Basic Off Da Hook Mushroom Gravy

1 large shallot, small dice

1 clove garlic, smashed, minced

1/4t chipotle powder

1/4c olive oil

2T GF tamari

1 1/2c mixed mushrooms, crimini, portobello, button, shitake, evenly and thinly sliced

2T dried porcini, – rehydrated for 10 minutes in 1c of hot water- reserve the soak water

3T cornmeal

3T nutritional yeast or more if needed

Herbs- optional; thyme, sage, rosemary, parsley, finely minced

Up to 1c of additional water or non-dairy milk for blending

1T mirin or 1/4c white wine

1/4t pink salt

1/4t black pepper

In a large, hot, skillet over medium heat, add the olive oil, shallots, garlic and chipotle powder and saut√© just until golden. Add the fresh mushrooms and also add the rehydrated porcinis (squeezed of any excess water) and saut√© until golden and brown, about 5-6 minutes. At this point, you can remove ¬Ĺ of the mushroom mix if desired you will add them back in to your finished gravy at the end. For smooth gravy, skip this step and you will blend all of the mushrooms.

Add in the mirin or wine and sauté for an additional 2-3 minutes.

Add the cornmeal in and incorporate well into the mushroom mixture, about 2 minutes. From here, add in the porcini broth and about a 1/2c of water/nondairy milk.

Add in the nutritional yeast and stir well. If too thick, add water as needed.

Place the mix into a blender and process until totally smooth- adjusting if too thick. If in the event, too much liquid is added, make up for it with nutritional yeast.

Add in the fresh herbs, the reserved mushrooms if saved and serve immediately.

AAAA-MAZING. Easily re-heated.