Black Trumpet Mushroom Pasta
Following in the footsteps of earlier experiments with red bell pepper and ramp pasta, tonight's Vegan Test Kitchen offers up Black Trumpet Mushroom Pasta.
The recipe followed the same basic ratio, utilizing about 1/3 cup of the cooked & chopped mushrooms, pureed together with about 1/2 cup of vegan sour cream and 2 tbs. of water. That gives the vita-mix enough volume to process the food.
The wet ingredients were mixed into the dry ingredients -- 1 1/4 cup of flour, 1 tsp. of salt and 1 tbs. of egg replacer. Add a little extra flour to your work surface and knead the dough for 5-7 minutes until smooth -- wrap the dough in plastic and let rest for 20 minutes.
Roll the dough out to about 1/8" and cut to your desired shape -- we went with a fettuccine sized noodle.
In a sauce pan over medium heat, add 1 tbs. of olive oil and 1 small shallot, minced, 2 garlic cloves, minced with salt & pepper to taste. Cook for 3-4 minutes, then off heat, add 1/2 cup white wine and reduce by half. Add 2 tbs. of nutritional yeast and stir to combine. Add 1 tbs. Earth Balance and melt. Add 1/4 cup of chopped parsley. Check for seasoning.
Cook the pasta in salted boiling water until it begins to float to the surface -- about 2-3 minutes. Immediately put the pasta in the sauce and stir to coat thouroughly. Serve hot.