Ok so even though I love and regularly eat plant-based I can never believe when someone tells me a vegan dish tastes like meat. I call bull on every single meat alternative. Even when I talk about plant-based I talk about it as its own delicious world to explore, and that replicating typically leads to disappointment.
But in saying all of this, damn if these little mushroom tacos didn’t just about bamboozle me, and I made them! My friend who I made them for who also lives off of red meat even said they could have fooled him if he didn’t know. The key here is getting some really good super meaty oyster mushrooms. If they aren’t available near you then a cremini (baby bella) could work too.
Remember in Green Eggs and Ham when Not Sam I Am refused the titular dish on a train and on a plane? Or how we will not have them here, there, or anywhere? Yeah that’s the exact opposite of what’s happening here.
The earthiness from the mushrooms sautéed with fresh thyme, the sweet nuttiness of swiss cheese, and tangy creaminess of crème fraîche instead of pizza sauce as a base is for lack of a better word, immaculate. In addition to the beautiful flavor balance using a single ingredient as the base instead of making a sauce is such a time saver!
As much as I love making pasta, my huge Achilles heel had always been the stuffed variety. I’ve had way more raviolis explode on me than I feel comfortable admitting. But I knew within this mushroom series I’ve been working on I had to do some form of pasta, and since I’d already made a fettuccine/tagliatelle type of deal it was time to put the big girl panties on.
I spent hours watching online tutorials of how to properly fold tortellinis in preparation of this. But what’s cool is that tortellinis are actually shockingly easy to achieve! Between how simple they were and how delicious they were I legit almost cried tasting these. Don’t even get me started on the mushroom, thyme, balsamic, and red wine filling with just a bit of ricotta to give that creamy texture we know and love in our filled noodles. The recipe below feeds 2 for a main. 10/10 would tortellini again.
I have a friend who’s been tending to a pretty massive farm. She recently posted on Facebook asking if anyone wanted to buy some beautiful mushrooms that popped up from a super bloom she had. Words can’t describe how quickly I hopped on getting a pound of fresh mixed ones and a few ounces of dried hen of the woods. Half of the fresh went to a steak dinner. For the other half there was only one way to go: risotto.
I posted before about the concept of a double mushroom dish in my double mushroom pasta. The concept is to have the mushrooms not just on top or stirred in, but also within the liquid the starch is cooked in to create a reinforced mushroom flavor. This time instead of mushroom pasta water I’m using a mushroom stock for the risotto stirring.
Risotto is a top tier comfort food for me anyway, but with all this shroomy goodness I’m feeling good!