Wild Mushroom Fettucini with Wilted Spinach Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: French
Serves: 4
Ingredients
  • 1-2 cups fresh mushrooms (porcini, portobellos, white caps etc.)
  • Tbsp vegetable oil
  • 1-2 cloves of minced garlic
  • Sea salt
  • 2 Tbsp balsamic vinegar
  • Cream sauce:
  • 1 cup of raw cashew nuts
  • 2 cups of water or vegetable broth.
  • Salt (if you are using water)
  • 1 tsp black pepper
  • 1 tsp garlic powder.
  • Spinach salad:
  • 2-4 cups fresh spinach
  • ½ cup finely minced shallots or red onion
  • 3 tbsp nutritional yeast
  • Sea salt & black pepper
Instructions
  1. Cook pasta according to package instructions for al dente.
  2. Prepare the mushrooms
  3. Gently wash the mushrooms and cut in half if they are small. You can also slice them if you prefer.
  4. In a frying pan, put 1 Tbsp vegetable oil, 1-2 cloves of minced garlic over medium heat. Make sure that it doesn’t burn, it doesn't take long.
  5. Add the mushrooms making sure that they are evenly spread and not too crowded.
  6. Sprinkle some salt.
  7. Add 2 Tbsp of balsamic vinegar and quickly mix the mushrooms to make them sweat and begin to have a nice darker coating. Don’t overcook, you still want them to hold their shape.
  8. Taste, add some salt if you need it. Remove from heat and put aside.
  9. Prepare the white cream sauce:
  10. Pour cashews, water, salt, pepper and garlic powder into a blender and run for a minute until you have smooth liquid and no trace of nuts is visible.
  11. Heat up the cashew cream sauce over medium heat. Using a wooden spoon, gently stir the sauce until it thickens a little. As soon as you see that it does, remove from heat.
  12. Place the pasta in a large frying pan, first add and mix the mushrooms, then pour the sauce over and gently mix for a minute or so. Immediately serve.
  13. Save some cream sauce and mushrooms because you will be asked for seconds. Guaranteed!
  14. Wilted Spinach salad:
  15. Looks and tastes fancy but it is so easy to make and preserves most of the nutrient in the spinach.
  16. Heat 2-3 Tbsp of olive oil, sprinkle a little salt. Don't let it burn.
  17. Place the washed and dried spinach in a large bowl
  18. Thinly slice some shallots or red onion.
  19. Sprinkle pine nuts and nutritional yeast.
  20. Heat up the oil in your smallest pan, on high heat for less than a minute depending on how quickly your stove heats up. Watch it because it happens very quickly. Don’t let it smoke. It is all in the timing.
  21. Pour it immediately over the spinach and quickly mix it until all the leaves are coated and shinny.
  22. Sprinkle with a little lemon juice (optional) and serve.
Recipe by Kind Cooking at https://kindcooking.com/wild-mushroom-fettucini-with-wilted-spinach-salad/