Spoon a little more of the tomatillo sauce on top of that and garnish with the cilantro and onion slices. Liberally, spoon the poblano crema on top.
PORCINI CASHEW CREMA SKIN
Meanwhile, make the cashew crema: Slide off the skin and remove the seeds and stem from the roasted poblano.You’ll want to reserve a bit of sauce to put on top after they come out of the oven. Pour more (not all) of the tomatillo sauce over the top. Place the tortillas snuggly next to each other in the dish. Take each tortilla, fill it with the mushroom and spinach sauté, and roll it up. Splash a little olive oil and a few scoops of the sauce into the bottom of a casserole dish.Dip each tortilla into the sauce, flip it over to coat, and set aside until you’ve dipped each one. In a shallow dish that’s larger than your tortillas, pour in a bit of the tomatillo sauce and a splash of olive oil.It can be used to add creaminess to pastas and soups, make ganache for desserts, or as a thick and creamy base for salad dressings or overnight oats. It’s made by soaking then blending raw cashews with water until smooth. Turn off the heat and add the spinach, stirring until it wilts down from the heat of the mushrooms. Cashew cream is a dairy-free alternative to heavy cream and coconut milk. Add the mushrooms and cook for 8-10 more minutes, stirring occasionally, until they brown and cook down. Heat a splash of olive oil over medium heat and add the onion and a pinch of salt and cook until translucent. Make the mushroom sauté: Wipe out the same pan that you’ve been using.Add the ½ cup water and a pinch of salt to the pan and let the sauce reduce a bit more. Cook over medium heat, stirring continuously while it starts to bubble and reduce. Turn the salsa into enchilada sauce: Wipe out the skillet you used for the onion and add the salsa to the pan.
Add the onion mixture to the food processor and use a few short pulses to combine the roasted vegetables and the onion mixture. Stir in the garlic and cook a minute longer. In a medium skillet, heat a drizzle of olive oil and sauté the onion until golden brown.
I broiled my tomatillos and jalapeño for 15 minutes and my poblano for 20. Roast until blistered on all sides, checking and rotating every 5 minutes. After 5 minutes, check for blistered skin and rotate the vegetables. Spread the poblano, tomatillos, and jalapeño on a baking sheet and broil. Add 4 tablespoons of the cheese, toss, and remove from the heat.ĭivide the pasta between two large bowls, garnish each with 1 tablespoon of the remaining cheese, and serve immediately. Add the parsley and stir to incorporate.ĭrain the pasta and add to the pan with the sauce, tossing well to coat. Cook, stirring occasionally, until the cream is reduced and thick, 4 to 5 minutes. Add the cream, thyme, salt, and pepper and return to a simmer. Add the reserved mushroom liquid, bring to a boil, and cook, stirring occasionally, until the liquid is nearly all evaporated, 1 to 1 1/2 minutes. Add the chopped mushrooms, and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the shallots and cook, stirring, until soft and fragrant, about 2 minutes.
While the pasta is cooking, heat the oil and melt the butter in a large skillet over medium heat. Add the fettuccini and cook until al dente, 7 to 8 minutes for dried pasta. Set aside.īring a large pot of salted water to a boil. Reserve the liquid and roughly chop the mushrooms. Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible. Place the dried mushrooms in a medium bowl, cover with the hot water, and let sit until reconstituted and soft, about 15 minutes.
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