This is a hearty dish - perfect for a cold night. You know that winter is on its way when the heat in the building comes on for the first time!Cook 6 ounces of fettuccine according to package directions - buy an organic variety that is 100% duram wheat to avoid any enriched pastas; I used Whole Foods' new in-house brand. Drain and set aside.
Melt a tablespoon of vegan butter (such as Earth Balance) in a medium skillet over medium-high heat. Add 2 tablespoons chopped shallot, 2 minced garlic cloves, one and a quarter cups sliced cremini mushroom caps, 1 cup sliced shiitake mushroom caps and one cup sliced oyster mushroom caps. Of the three, oyster mushrooms are the hardest to find in the stores. Worst case scenario, look for them dried instead of fresh, and rehydrate according to package directions before making the rest of this recipe.
Saute for 5 minutes until any moisture evaporates. Add 2 tablespoons of dry sherry (buy unfiltered if you want to be sure it's vegan!) and cook another 2 minutes. Add 1/2 a cup of vegetable broth, reduce heat, and simmer for five minutes.
Stir in 2 and 1/4 teaspoons chopped parsley, one teaspoon chopped fresh thyme, 1 tablespoon vegan sour cream (try Tofutti's Better than Sour Cream), 1/4 tsp. salt and a dash of black pepper.
Add the pasta, tossing to combine. Place one and 1/3 cups of the pasta on each of three plates. Divide 1/4 cup of grated "parmesan" (shred the Vegan Mozzarella block from Galaxy Foods) evenly over all three plates. Each serving is 330 calories.
Cost:
fettuccine $1.79
cremini mushrooms $1.52
oyster mushrooms (dried) $5.99
shiitake mushrooms $3.12
garlic $0.84
sherry $18.99
thyme $2.99
'parmesan' $3.39
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