Sunday, April 14, 2013

Creamy Wild Mushroom Linguine

I know what I'm going to make the next time I'd like to impress someone that's over for dinner... This is SUPER yummy and creamy... It tastes like you should feel bad about eating it afterwards... Like you need to exercise extra hard just to work it off... Well, you won't have to feel bad about eating this decadent dish! (And you can just continue your regular workout routine). 


I used raw cashews as my creamy base for the sauce, and a mixture of chanterelle 
and portobello mushrooms for the veg. 






If you have the extra budget... top this dish with some grated truffles... 
It would take this dish over the edge! 

Oh! Did I mention this dish is ready in the time your pasta water boils...?

Creamy Wild Mushroom Linguine
By Sarah Farsh April 14, 2013

  • 1/2 lb linguine pasta (I used Tinkyada's Gluten-Free Pasta)
  • 8 oz portobello mushrooms, sliced
  • 3 cups chanterelle mushrooms, chopped
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 2 tbsp tamari (or soy sauce)
  • 1 1/2 tsp miso paste
  • splash of good white wine (I used sauvignon blanc)
  • 3 large hand fulls of raw cashews
  • 2 cups vegetables stock
  • 1/4 cup nutritional yeast
  • 1 tsp garlic powder
In a large pot, boil water for pasta. Meanwhile, heat up a skillet to high, and dry saute onions.  Add 5 cloves minced garlic, and lower heat to medium. Add a few splashes of good white wine to de-glaze the pan. Add in portobello and chanterelle mushrooms, saute well for about 5 minutes. lower heat to low, and add tamari and miso paste to mushrooms - mix well. *In order to keep the healthy enzymes live and active in the miso and tamari, you must keep the heat down and be careful not to boil them. Adding these ingredients last like this, preserves the beneficial probiotics.

For the cashew cream sauce, blend together cashews, veggie stock, nutritional yeast and garlic powder in a vitamix or high powered blender. Blend until completely smooth. 

At this time, your pasta water is probably boiling... add in pasta and cook until al dente. Drain pasta water and put pasta back into large pot. Add in mushroom mixture and creamy cashew mixture. Mix well, but gently, being careful not to squash pasta. Serve immediately with cilantro and chili garnish. 

2 comments:

  1. Oh yum, Sarah! I wonder... would substituting walnuts for cashews kill this? Educate me about cashews - I see you use it a lot for pastes - is there a specific reason you prefer them? Taste? Nutrition? Or do they just make a better paste than other nuts...do tell:-) Thanks!

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  2. Hi Mine, great question about the cashews. Raw cashews have a super creamy/buttery consistency that leaves a mild sweet taste in your mouth. I like using cashews for creamy sauces or desserts because it's flavors really complement those values. Every nut has a specific flavor and I use many varieties for different purposes! As for a walnut substitution for this dish - it might taste a little more bitter since walnuts have a fibrous thin skin that can taste sharp and not as creamy - instead I'd use walnuts for heartier dips or sauces or dips like a pesto or a mock feta cheese.

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