Braised Mushrooms with Wide Gluten Free Pasta and Arugula

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Braised Mushrooms NOT Pork with Wide Gluten Free Pasta and Arugula 

Rachael Ray Project Day 5 Monday September 9th

I thought about using tempeh or seitan (wheat gluten) for this recipe but decided on a mixture of meaty mushrooms. My husband the non-vegan loved this one.

2 pounds of mixed mushrooms, Portobello, shitake,oyster,or what ever looks good.

1 teaspoon fennel seeds

4 cloves of garlic minced 

¼ cup of fresh chopped parsley

2 tablespoons fresh chopped rosemary

2 tablespoons fresh chopped thyme

½ cup marsala wine

2 tablespoons sherry

2 meyer lemons, 1 sliced and 1 to juice

½ cups chickenless stock (available at health food store or whole foods) could use vegetable broth

1 teaspoon local raw honey, brown rice syrup or pure maple syrup

4 cups roughly chopped arugula leaves

1 pound of wide gluten free egg free pasta

Vegan parmesan cheese or nutritional yeast

4 tablespoons Olive oil

Earth balance vegan butter

Salt and pepper

1 teaspoon McCormick hamburger spice

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon braggs amino acid

Optional 1 inch piece of kombu

Optional 2 tablespoons non dairy creamer

Yields: 4-6

Clean mushrooms and slice into pieces about ½ to 1 inch. Sautee the mushrooms in olive oil for about 3 minutes add 1 tablespoon of the vegan butter and the hamburg seasoning. sautee for 3 more minutes. Add the garlic, fresh herbs and ground fennel seed and cook another 5 minutes.  Add the chopped walnuts and cook for another 2 minutes. Turn off heat and let sit.

Meanwhile       

Whisk together the wine, sherry, lemon juice, braggs amino acid, honey, onion powder, paprika and freshly ground pepper. Heat in a small saucepan until reduced by about ½. Turn off heat and add the creamer if using.

Bring a large pot of water to boil for the pasta. Cook pasta in salted water with *kombu (if using) until al dente. Remove the kombu, drain pasta reserving 2 tablespoons of liquid.

Place the pasta in a large bowl with the arugula, remaining liquid and remaining vegan butter. Add the mushroom/sauce mixture to the bowl and gently toss. Garnish with fresh parsley, chives, lemon slices and vegan parmesan or nutritional yeast.   Enjoy!!!

 

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