Mushroom Magic: A Vegan Pasta Adventure

Mushroom Magic: A Vegan Pasta Adventure

Hey there, fellow foodies! It's Bella here, and let me tell you, if there's one thing that makes my heart sing, it's a big bowl of pasta. And when that pasta is loaded with glorious, earthy mushrooms? Well, that's just pure magic!

Now, I know mushrooms can be a bit divisive, like marmite, you either love them or you think they're bits of tree bark. But trust me, even if you're a mushroom skeptic, this creamy vegan pasta is about to convert you. It's that good!

I've had my partner, let's call him 'the reluctant forager' (he may be reading this), on a mission to go mushroom hunting for ages and we finally made it to a local woodland, I was so proud of him getting stuck in. The forest was so peaceful and quiet, the sounds of things falling off the trees were all around, we found some delightful fungi, which after careful research we enjoyed for lunch. It was a great day out!

But back to the dish, this pasta doesn't require any foraging. It's ridiculously easy to make and you know what? The sauce is perfect for batch cooking, so you can have a taste of heaven any day of the week. I've been totally obsessed with it lately.

I've used a mix of chestnut mushrooms (those lovely little brown fellas) and some fresh shiitake for this recipe, they are easily accessible in the UK. However, don't worry if you can't get them, any tasty mushroom will do the trick. Even the bog standard white ones will work. I like serving it over chunky pasta like pappardelle or tagliatelle. If that's not available penne or rigatoni will do the job.

The Secret to Success: The Ingredients

• Mushroom Stock: Now, I'd normally be all fancy with porcini stock, but let's be real, we all have stock cubes. So go ahead and use a mushroom one – sometimes called umami stock. If you do have porcini, then use them, just watch out for any grit at the bottom of the pan, if you are using rehydrated porcini make sure to clean off the grit.
• Chestnut/Cremini Mushrooms: These are the stars of the show, creating the base for our rich sauce. But again, if you can't find them, regular white mushrooms will do just fine.
• Shiitake Mushrooms: These add a deep, earthy flavour, but don't panic if you haven't got any. Some extra chestnuts or even a handful of chopped walnuts will add that needed depth and crunch.
• Pasta: As mentioned earlier, chunky pasta is great, but any shape will work well.
• Thyme: Fresh thyme leaves are wonderful here. Rosemary is also great (fresh or dried), if you only have dried then be a bit sparing as they can be very pungent.
• Soy Sauce: This is a must for adding that umami saltiness. If you're going gluten-free, use tamari instead.
• Red Miso Paste: This is the bolder sister of white miso, it adds a wonderful depth of flavour and saltiness to the dish. If you don't have red miso, use a bit more white miso or some nutritional yeast.
• Balsamic Vinegar: A touch of balsamic vinegar creates a marriage made in heaven with mushrooms. It adds a much needed acidity that cuts through the creaminess of the sauce. If yours is syrupy like mine, you may want to add more as it does have a sweetness to it.
• Vegan Cream: The all important cream, any vegan cream will do the trick, I like Oatly but I have tried soya and almond with great success. For a more 'homemade' feel, you can blitz some cashews that have been soaked in boiling water with some of the pasta cooking water.

Let's Get Cooking!

1. Start by chopping your mushrooms, I like to dice the shiitake and then roughly pulse the others in a food processor to give a bit of texture.
2. Gently fry off the aromatics (shallots and garlic) until they are softened and fragrant.
3. Add the mushrooms in two batches, don't worry if they catch a little, cook them until they are dark brown and all their water has evaporated. Add some more oil if needed.
4. Deglaze the pan with your stock, add all your seasonings and the vegan cream.
5. Bring to a simmer and cook for a couple of minutes, then toss in your cooked pasta.
6. Serve immediately, I like mine with a sprinkle of fresh parsley and some vegan parmesan or toasted breadcrumbs.

Recipe Card

Yields: 3-4 servings Prep time: 10 minutes Cook time: 20 minutes

Ingredients:

• 1 mushroom stock cube (or 10g porcini)
• 350g chestnut/cremini mushrooms
• 125g fresh shiitake mushrooms
• 300g dry pappardelle or tagliatelle (gluten-free if needed)
• 30-45ml olive oil
• 2 shallots, finely diced
• 4 garlic cloves, finely diced
• 3 thyme sprigs, leaves picked
• Salt and pepper, to taste
• 20ml soy sauce (or tamari for GF)
• 15ml red miso paste
• 20ml balsamic vinegar
• 180ml vegan cream
• Fresh parsley, to garnish
• Vegan parmesan or toasted breadcrumbs (optional)

Method:

1. Dissolve the stock cube in hot water, if using porcini let them soak for a while. Set aside.
2. Remove the stems of the shiitake and slice. roughly chop all the mushrooms and pulse in a food processor. Alternatively you can hand dice, the shiitake, for a varied texture.
3. Boil water for the pasta, once boiled add the pasta and cook al dente.
4. Heat 1 tbsp of oil in a frying pan, add the shallots and garlic, sautee over low heat until softened and fragrant.
5. Add a generous amount of pepper, salt and thyme leaves.
6. Add another tbsp of oil and half the mushrooms, once cooked add another tbsp of oil and the remaining mushrooms.
7. Sautee on low heat for around 10 minutes until the mushrooms are cooked and all the liquid has gone.
8. Add the stock to deglaze the pan. If using porcini squeeze all the liquid out and do not tip the grit from the bottom of the pan. If using rehydrated porcini, chop finely, and clean of any grit.
9. Add the soy sauce, miso paste, vegan cream and 1 tbsp of balsamic. Stir well and bring to a simmer.
10. Simmer for a couple of minutes, taste and add more salt and balsamic if needed.
11. Before draining your pasta, reserve some of the cooking water.
12. Toss the drained pasta in the sauce, add some pasta water to thin the sauce if required.
13. Divide into bowls, garnish and enjoy.

Notes

See blog post above the recipe card for extra tips on ingredients and substitutions.

And that's it! A bowl of creamy, dreamy vegan mushroom pasta that is sure to become a favourite in your household. Let me know if you give it a go in the comments below, and don't forget to tag me on the socials if you post any photos.

Happy cooking!