Creamy Mushroom Fettuccine

“To err is human.” I found myself quoting Alexander Pope as I made this dish from Big Vegan. Apparently, I wasn’t very good about reading the ingredient list, or directions when I decided on making this dish this week. I didn’t realize that it calls for dried mushrooms. Didn’t pick those up. It called for fresh parsley. Didn’t get that. It called for a cast iron pan. Still haven’t bought one. But that’s okay! I improvised and this turned out to be an amazing dish, mostly because I did not screw up the sauce. It’s a fantastic sauce that I will be making again and again. It’s full of flavor and isn’t too thick or too thin, and is so easy to make. The Husband called it a vegan stroganoff. The recipe also calls for seitan, but I’m not a fan, so I left it out. Below is my ad libbed version that I promise won’t disappoint! In fact, I got nixed out of the leftovers, but thankfully, there was some sauce left so I made some rice and had a satisfying lunch.

INGREDIENTS:
3 Tbs rice flour
1 Tbs olive oil
2 C shiitake mushrooms, thinly sliced
2 cloves garlic, minced
1-1/2 C almond milk
1/4 C white cooking wine
1 Tbs tomato paste
1 Tbs nutritional yeast
1 Tbs white miso
1 pinch nutmeg
1 pinch cayenne
1 pinch turmeric
6 green onions, thinly sliced
1/2 tsp salt
8 oz portobello caps (3 of them), thinly sliced
16 oz dried fettuccine
1/4 C toasted walnuts, chopped

DIRECTIONS:
Cook the pasta according to package instructions. Meanwhile, heat the olive oil and garlic in a large skillet. Add the shiitakes, green onion, portobellos, and cook until browned. Sprinkle with the flour and stir to combine.

Whisk together the almond milk, wine, miso, tomato paste, yeast flakes, nutmeg, cayenne, and turmeric. Reduce the heat on the mushrooms to low and slowly add the sauce, little by little, stirring as you go to keep it from burning. Season with the salt. It won’t be a real thick sauce; you just want it heated through.

Drain the pasta and serve it with a ladle or two of sauce on top along with the toasted walnuts. You can also mix the sauce with the pasta, but I like to usually keep them separate. Enjoy!

Creamy Mushroom Fettuccine

 

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"To err is human." I found myself quoting Alexander Pope as I made this dish from Big Vegan. Apparently, I wasn't very good about reading the ingredient list, or directions when I decided on making this dish this week. I didn't realize that it calls for dried mushrooms. Didn't pick those up. It called for fresh parsley. Didn't get that. It called for a cast iron pan. Still haven't bought one. But that's okay! I improvised and this turned out to be an amazing dish, mostly because I did not screw up the sauce. It's a fantastic sauce that I will be making again and again. It's full of flavor and isn't too thick or too thin, and is so easy to make. The Husband called it a vegan stroganoff. The recipe also calls for seitan, but I'm not a fan, so I left it out. Below is my ad libbed version that I promise won't disappoint! In fact, I got nixed out of the leftovers, but thankfully, there was some sauce left so I made some rice and had a satisfying lunch.

Author: Epicurean Vegan

Ingredients

• 3 Tbs rice flour
• 1 Tbs olive oil
• 2 C shiitake mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1-1/2 C almond milk
• ¼ C white cooking wine
• 1 Tbs tomato paste
• 1 Tbs nutritional yeast
• 1 Tbs white miso
• 1 pinch nutmeg
• 1 pinch cayenne
• 1 pinch turmeric
• 6 green onions, thinly sliced
• ½ tsp salt
• 8 oz portobello caps (3 of them), thinly sliced
• 16 oz dried fettuccine
• ¼ C toasted walnuts, chopped

Directions

1. Cook the pasta according to package instructions. Meanwhile, heat the olive oil and garlic in a large skillet. Add the shiitakes, green onion, portobellos, and cook until browned. Sprinkle with the flour and stir to combine.
2. Whisk together the almond milk, wine, miso, tomato paste, yeast flakes, nutmeg, cayenne, and turmeric. Reduce the heat on the mushrooms to low and slowly add the sauce, little by little, stirring as you go to keep it from burning. Season with the salt. It won't be a real thick sauce; you just want it heated through.
3. Drain the pasta and serve it with a ladle or two of sauce on top along with the toasted walnuts. You can also mix the sauce with the pasta, but I like to usually keep them separate. Enjoy!

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