Mushroom Rugout & Tofu 'Shirataki’ Angel Hair Pasta - (Vegetarian)
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INGREDIENTS:
1 Yellow Onion
2 Cloves Garlic
2 Tablespoons Olive Oil
1 Tablespoon Truffle Oil
2 Teaspoons Salted Butter (I prefer Irish Butter)
20 oz Mushrooms (I am using equal parts Golden Oyster, Chef’s Blend, Baby Shitake, Enoki Mushrooms) - rinsed & cut up
1 Pound Oyster Mushrooms (rinsed & trimmed to only use caps)
Thyme Sprigs (& twine)
2 Teaspoons Flour
2 Teaspoons Low Sodium Soy Sauce
⅓ Cup heavy cream
¼ Cup water
½ Teaspoon Kosher Salt (to taste)
2-3 Packages of Tofu angel hair 8oz pasta
KITCHEN ESSENTIALS FOR THIS RECIPE:
Adjustable Manual Mandoline Slicer (I love this one in particular because it allows to adjust how this I need the slides, for this soup I would use thicker option)
Measuring Cups, Cutting Board, Wooden spoon
Wide 8-10 quart pot
Pot to cook pasta
Sharp long knife (not serrated blade)
Strainer (I prefer one with a bottom that allows me to stand it in the sink & not hold manually)
PRE-COOKING PREP DIRECTIONS:
Cut onions with mandoline (or chop manually) and garlic (if you prefer to use the jarred garlic, measure out 2 tablespoon)
Open the pasta bags (they will smell like fish - do not be concerned, this is normal!) pour the pasta into a strainer and run under cold water for 5-10 minutes - until you no longer smell the fish note
Wash the fresh mushroom, in a strainer and after few minutes transfer to paper towel to gently dry
I cut off the stems/ roots (they usually have more residual dirt on them) and only use the caps - slicing them up & placing aside into a bowl
NOW FOR THE FUN PART - COOKING!
Heat your pot and add the oil and butter, stirring on high until the butter melts
Carefully add the onions and garlic and continue stirring
Tie the thyme sprigs to the pot handle - again, please be careful and ensure that the long side of the string is INSIDE the pot with the onions and garlic
Keep burner on high heat and continue to stir the onions & garlic until they are golden brown (about 7-8 min)
Add the mushrooms - they will fill the pot, do not worry - they will cook down to a fraction of this size
Cook on high for about 20 minutes stirring frequently (ensure that you are using a wooden spoon and scraping the bottom of the pot)
Remove the thyme string by cutting off at the handle & carefully throw out
Turn down burner to medium/low add the flour and stir, add soy sauce continue stirring for about 2 minutes
Add the heavy cream and stir - at this point turn the burner on lowest setting or set aside - taste & if needed, add salt to your liking
Sprinkle in flour little by little continue stirring - I like to do a light sprinkle, stir & repeat two or three times until the onions are not as shiny
Transfer the pasta from the strainer to a pot and fill with water just until covered & cook on medium/high until it reached a slow boil
Once the pasta is done, pour out pasta & water into strainer and transfer the pasta to serving bowl
If needed, reheat the mushroom sauce on a very low heat for a few minutes, mine was still hot so I did not need to reheat
Spoon the sauce over the pasta, mix and enjoy! If you would like, garnish with parsley or add a tiny bit of parmesan cheese (I did not need it but it can be added)
Ideas if you have leftovers of the mushroom rugout…
Filling for ravioli, pierogies, etc
A delicious pizza topping - perfect plain, with some goat cheese, herbs, etc
Filling in crescent rolls for ‘mushroom bites’ - (see recipe for salmon and goat cheese bites)
As a base for soups (add broth of your choice)
