Creamy Triple-Mushroom Pasta with Toasted Walnuts

Adapted from Chronicle Books Blog

2 small dried mushrooms (any variety) (I used 2 woodear)
2 tbsp unbleached all-purpose/plain flour

3 oz/75 g fresh shiitake mushroom caps, thinly sliced
6 oz crimini mushrooms, thinly sliced
2 garlic cloves, minced
1/2 large onion sliced thinly
1 1/2 cups/360 ml plain soymilk or other milk (I used Almond Milk)
1/4 cup/60 ml white wine (I used Rose')
1 tbsp tomato paste/tomato puree
1 tbsp nutritional yeast
1 pinch ground nutmeg
1 pinch cayenne
1 pinch ground turmeric
1/2 cup/15 g fresh parsley or basil
1/2 tsp salt
Angel Hair Pasta
1/4 cup/30 g chopped walnuts, toasted

1. Bring a pot of water to a boil for cooking the pasta.  In a spice or coffee grinder, grind the dried mushrooms to a fine powder. Put them in a small bowl and stir in the flour. Reserve.

2. Place garlic and onions in cast iron skillet with lid.  Cook on medium to high heat enough to brown the bottom of the skillet.  Add shiitakes and stir until browned.  When the vegetables starts to sizzle, sprinkle them with the flour mixture and stir to combine.  Keep stirring and scraping until the flour is well moistened and the mushroom powder is very fragrant.  Add 1 cup hot water.  I used drained pasta water to release brown bits from the bottom.

3. As the mushroom mixture cooks, whisk together the milk, wine, tomato paste/puree, yeast, nutmeg, cayenne, and turmeric in a measuring cup.  Remove the pan from the heat and use a heat-safe spatula to stir in about one fourth of the soymilk mixture until smooth. Continue to add the soymilk mixture in fourths, stirring after each addition until all is incorporated. Stir in the parsley and salt and keep warm.

4. Serve over pasta. Sprinkle with the toasted walnuts, and serve.

Terrible glare in this picture, but I wanted to share how "creamy" this vegan sauce turns out.