A few weeks ago I went to a drop in cooking class at the Natural Gourmet Institute, a healthy cooking school in Chelsea (http://naturalgourmetinstitute.com/). As a group, we made 11 different vegan dishes in less than 2 hours! I was in charge of making Creamy Triple Mushroom Fettuccine with Walnuts. See below for the delicious recipe!
The finished products, an assortment of tasty vegan dishes!
The Chefs!
Mushroom Fettuccine
Creamy Triple-Mushroom Fettuccine with Walnuts
Ingredients
2 small dried mushrooms
2 tablespoons unbleached all-purpose flour
1 tablespoon extra-virgin olive oil
8 oz. seitan, thinly sliced
3 oz. fresh shiitake mushroom caps, thinly sliced
2 cloves garlic, minced
1 1/2 cups plain soymilk or other milk
1/4 cup white wine
1 tablespoon tomato paste
1 teaspoon white miso
1 pinch ground nutmeg
1 pinch cayenne
1pinch ground turmeric
1/2 cup fresh parsley or basil
1/2 teaspoon salt
olive oil spray
8 oz. fresh portobello caps, thinly sliced
8 oz. dried whole wheat fettuccine
1/4 cup chopped walnuts
Procedure
1. Bring a pot of water to a boil for cooking the pasta. In a spice or coffee grinder, grind the dried mushrooms to a fine powder. Put them in a small bowl and stir in the flour. Set aside.
2. Health the oil in a large saucepan over medium heat. Add the seitan and shiitakes and stir until browned, then add the garlic. When the vegetables start to sizzle, sprinkle them with the flour mixture and stir to combine. Keep stirring and scraping until the flour mixture is well moistened and the mushroom powder is fragrant.
3. As the mushroom-setian mixture cooks, mix together the milk, wine, tomato paste, yeast, miso, nutmeg, cayenne, and turmeric in a measuring cup. Remove the pan from the heat and use a spatula to stir in about 1/4 of the milk mixture until smooth. Continue to add milk mixture in fourths, stirring after each addition until all is incorporated. Stir in the parsley and salt and keep warm.
4. Heat a large cast-iron pain over high heat. When the pan is hot, spray with oil and sear the portobello mushroom slices, stirring as they shrink and brown. Cook the fettuccine according to the package directions and drain well.
5. In a serving bowl, toss the pasta with hot sauce. Top with the seared mushrooms, sprinkle with the toasted walnuts, and serve.
Enjoy! :) Don't worry, it is easier than it sounds!
(from vegan chef, Robin Asbell)
Mushroom health benefits: Very low in calories, good source of dietary fiber, and high in important minerals such as iron, selenium, potassium, phosphorus, riboflavin, copper, and zinc.
