Fettuccine Alfredo with Brown Oyster and Hedgehog Mushrooms
Pasta and mushrooms -- a classic combination.
We made a quick alfredo-ish sauce starting with a large saute pan on medium heat with 1 tbs. olive oil. Add one small minced shallot and sauteed until softened, 2-3 minutes. Add 2 cloves of minced garlic, and cook for one additional minute. Deglaze with a 1/4 cup white wine and reduced by half.
In a high speed blender, add 1/4 cup vegan sour cream, 1/3 cup vegan cream cheese, 1/4 cup nutritional yeast, 8 oz. soft tofu, 1/4 cup tbs. microplaned cheddar sheese and a few zests of nutmeg. Puree until smooth. If needed, add 1/4 cup of water to get the mixture to turn.
Add the blender mixture to the shallots along with a 1/4 cup minced parsley, stir to combine and bring to a simmer. Add the cooked pasta and turn to coat. If it's too thick, add a little pasta water to get it to the desired consistency. Add to the plate, top with the pan-fried mushrooms -- in this case Brown Oyster & Hedgehog (as seen below).
You can see where they got their name ;)