Pasta

Mushrooms make vegan dish meaty

 

Main dish

VEGAN LINGUINE WITH SHIITAKE CREAM SAUCE

According to the Vegetarian Times, Mark Reinfield, author of several vegan cookbooks, “revamps a classic Italian recipe, replacing clams with a combination of shiitake mushrooms and arame, a sea vegetable available in the Asian food aisle of supermarkets.”

12 ounces dry linguine

2 tablespoons arame, optional

2 tablespoons olive oil

6 cloves garlic, peeled, minced (about 2 tablespoons)

3 cups fresh shiitake mushrooms, stemmed and cut into 1 / 2-inch cubes

1 / 2 cup dry white wine

1 1/2 tablespoons lemon juice

1 1/2 cups unsweetened soy, rice or macadamia nut milk

3 tablespoons nutritional yeast

2 tablespoons Earth Balance margarine, optional

1/4 teaspoon red pepper flakes

3 tablespoons fresh flat-leaf parsley, finely chopped

4 teaspoons pine nuts or walnuts, chopped and toasted

Cook pasta in boiling, salted water according to package directions. Reserve about 1 cup of the cooking water. Drain the pasta. Meanwhile, if using arame, soak it in 1/2 cup hot water.

Meanwhile, in large skillet heat the oil over medium heat. Add garlic and cook 1 minute, stirring constantly. Add mushrooms, wine and lemon juice; saute 5 minutes, adding about 1/4 cup of the reserved pasta cooking water (if needed) to prevent sticking.

Reduce the heat and add soy milk, nutritional yeast, margarine (if using), red pepper flakes and arame with soaking liquid; season with salt and pepper, if desired. Cook 5 minutes, stirring occasionally.

Divide linguine among 4 plates, top with shiitakes and sauce, and garnish with parsley and pine nuts. Makes 6 servings.

Per serving: 386 calories (21 percent from fat), 9 grams fat (1 gram saturated fat), 65 grams carbohydrates, 16 grams protein, 114 milligrams sodium, 0 milligrams cholesterol, 5 grams fiber.


Detroit Free Press

Today’s dish is a vegan version of the classic Linguine with Clam Sauce, minus the clams, a recipe from Vegetarian Times that caught my eye.

This dish gets its hearty taste from shiitake mushrooms and nutritional yeast. These ingredients, along with another, arame, can be classified as umami — also referred to as the fifth taste.

Arame is a dried seaweed ingredient used in many Japanese dishes. I had a hard time finding some so I opted not to use it.

Along with salty, sweet, bitter and sour, umami is said to add savoriness to dishes. In essence, using umami ingredients gives a meaty flavor without using meat. Mushrooms are a common umami ingredient. Shiitakes have a mild steak-like flavor and add a nice mellow umami taste to this dish.

When using shiitakes, wipe the caps clean with a damp paper towel and remove the stems. Shiitake stems aren’t too thick; I use scissors to snip them. The stems tend to be tough and are best used in making stocks.

In addition to the nuts that are sprinkled on last, this dish gets a nutty and semi-cheesy flavor from another umami ingredient, nutritional yeast. It’s often described as having a salty, Parmesan cheese taste.

Nutritional yeast is yellowish in color and sold in flake or powder form. Flakes are the best for this dish. Nutritional yeast is similar to brewer’s yeast: Both come from the same strain of yeast and are used as nutritional supplements. But brewer’s yeast is a by-product of beer-making, according to the online Cook’s Thesaurus, and that’s what makes it bitter. So don’t substitute one for the other.

And don’t confuse nutritional yeast with yeast used in baking. Nutritional yeast is not active, so it is non-leavening. It’s pasteurized, which deactivates it.

Once the nutritional yeast is deactivated, it becomes a good source of nutrients, the thesaurus says.

Most health food stores carry nutritional yeast.

Read more Food stories from the Miami Herald

  •  
 <span class="cutline_leadin">Spices galore: </span>Chipotle carrot soup topped with cumin roasted chickpeas.

    Cooking

    Spices of life: Seasonings every home cook should have in their pantry

    From adobo to za’atar, 26 spices to lively up your every meal. Plus: Where to find them.

  • Shopper’s Dictionary

    Hot sauce to try: Piri Piri

    What is it? Swahili for pepper pepper, piri piri is a small, bright-red, very hot bird’s eye chile that originated in Portugal before being spread to parts of Africa, South Africa and India. Also spelled pili pili or peri peri, the pepper is most commonly found in a hot sauce that includes garlic, lemon juice, paprika and other spices. It is fantastic slathered on roasted chicken and grilled fish.

  •  
 <span class="cutline_leadin">Try it at home: </span>The roasted carrots and avocado from Huckleberry restaurant in California can now be made in your kitchen.

    Culinary SOS

    Restaurant recipe: Roasted carrots with avocado

    Dear SOS: Ever since trying the roasted carrots and avocado from Huckleberry Bakery and Café in Santa Monica, California, I can’t stop thinking about them. They taste more like French fries, even though they are just roasted carrots. I’m dying for the recipe. Any help here would be greatly appreciated.

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category