Made this last night, and thought I would share another Mycovorean recipe on the Blog o Blob:)
This is basically a vegan alfredo sauce, with flavourful mushrooms, and pasta. The recipe is sized for four hungry dinners.
First, prepare the mushrooms. Slice 450 grams of mushrooms. A mix of cremini and button mushrooms works well. Chanterelles are amazing. If they are large mushrooms, slice and chop into bite size pieces. For smaller button mushrooms, sectioning into quarters works really well. The objective is to have the mushroom pieces approximately the same size as your chosen pasta.
A note on buying mushrooms. Ready sliced mushrooms can be used, but they do not keep well in the fridge. I prefer to purchase bulk un-sliced mushrooms, and keep in the vegetable crisper in a paper bag. Fresh mushrooms do not keep in air tight containers or plastic bags. Remember, fresh mushrooms are actually still living entities (at least for a while); dead mushrooms deteriorate rapidly. They will go slimy very rapidly unless they have air and moisture.
Saute on medium heat, in 2 tbsp of olive oil, with 2 cloves of crushed garlic (or large pinch of garlic power), .25 tsp of herb de Provence, your favourite pepper mix to taste, and .25 tsp of smoked paprika. Cook until mushrooms have given up most of their moisture, but do not burn them! At this stage, turn off heat, and let rest for a few minutes, until rest of sauce is brought together.
Set a pot of water for pasta, and bring to boil. Salt water well. Cook adequate pasta for four folks, about 100g of dried pasta per person.
In separate skillet, prepare vegan alfredo. Melt 2 tbsp of vegan margarine on medium heat. Add 1 clove garlic. When pan is hot, add 250 ml of your favourite vegan milk (hemp and/or cashew milk works very well; coconut milk works, but gives the dish a distinctly coconut flavour). Bring to simmer. Add 250 ml of your favourite vegan parmesan. Simmer until it is melted and sauce thickens slightly.
Reduce heat to low, and add previously prepared mushrooms. Maintain on low heat. The mushrooms will absorb additional liquid from the sauce, which will help thicken it. Salt to taste.
Your pasta water should be boiling now. Cook your favourite vegan pasta (fusilli or bow-ties work well), until al dente. Drain, and add to sauce. Allow to heat on low for another minute or two, to allow pasta to absorb some of the liquid, and flavours to blend.
Very savoury and tasty. Accompany with a green salad and garlic bread for a rustic Italian meal.
Have a sweet day!