One-Pot Creamy Royal Trumpet Mushrooms and Peas Fettuccine

Instructions:

1. King Oyster Mushroom Scallops.

   1. Gently wash and dry the mushrooms.

   2. Slice into about 1/2 inch pieces.

   3. Heat oil over medium heat in a 4 qt. pan or pot (pref. wide bottomed so the dry noodles can lay flat), add mushrooms and cook until golden on each side, about 6 – 8 minutes total.

   4. After cooking a few minutes, add about 2 tablespoons of water to the pan, repeat as needed when water has evaporated. This will help keep them moist looking. You may also like to season them with a splash of coconut amino’s, low sodium tamari or pinch of salt when adding the water.

   5. Once done, reserve mushrooms on a small plate until later.

2. Vegan Cream.

   1. In a small blender, place the cashews, almond milk, lemon juice and pinch of salt, process until creamy.

   2. Add 1 tablespoon milk at a time as needed to thin.

   3. Set aside.

3. Pasta.

   1. In same pot, heat remaining oil over medium heat, add garlic and red pepper flakes, saute for about 1 minute, or until garlic is golden in color.

   2. Add broth and fettuccine, bring to a boil, cover, reduce heat to a semi-rigorous rolling boil and cook, stirring occasionally for about 13 – 14 minutes (if using different pasta, cooking times with vary so check the package directions for cooking times).

   3. About 4 minutes before pasta is done, add the peas and continue to cook. A little broth left at the end of cooking is ok (about 1/4 cup), it will add to the creaminess when the cream is added. If more than 1/4 cup, keep cooking to reduce the liquids.

   4. Once done, add the juice of 1 lemon, heavy cream, mushrooms, salt and fresh cracked pepper to taste, stir to combine.

   5. Serve warm.

4. Serve.

   1. Place pasta in individual bowls, top with chopped parsley, a little fresh cracked pepper and enjoy!

Enjoy!

Creamy Royal Trumpet Fettuccine from simple-veganista.com 

Serves: 3

Ingredients:

• 2 tablespoons olive oil, divided

• 2 Chesed Farms Royal Trumpet Mushrooms, cut into 1/2 inch slices

• 4 garlic cloves, minced

• 1/4 – 1/2 teaspoon red pepper flakes, optional

• 3 1/4 cups low-sodium vegetable broth (or water + 1/2 tsp. Better Than Bouillon)

• 8 oz. fettuccine

• 1 1/2 cup fresh peas (if frozen, let thaw)

• 1 medium lemon, juice of (about 2 – 3 tablespoons) + a little zest if you like

• 1/4 cup chopped parsley

• mineral salt & fresh cracked pepper, to taste

Heavy Cashew Cream

• 1/3 cup raw cashews, soaked for 2 hours and drained

• 1/4 cup unsweetened almond milk (or favorite unsweet non-dairy milk)

• juice of 1/2 small lemon (about 2 teaspoons)

• pinch of mineral salt