I casually started getting into forging for mushrooms last year while visiting my in laws, in Cape Cod, Massachusetts. When I lived in Poland, picking mushrooms was something you just did. My grandmother used to buy from all the people in my town & sell mushrooms to a distributor. Chanterelles were her biggest sellers. Mushrooms are in my blood!
When I came upon black looking chanterelles, I know they must be a good find. These came from the back of my in laws condo. Much to my surprise, they were popping up all around the condo association. If you are just starting out picking mushrooms I suggest joining a group on Facebook and stick to the most common, easily identifiable mushrooms and taking a guided mushroom foraging tour. Wild mushrooms can be quite dangerous if you don't know what you are doing.
CREAMY VEGAN TRUMPET MUSHROOM SAUCE
Makes 2 servings
2 TBSP vegan butter or olive oil
1 small onion, small dice ( 1 cup )
4 oz trumpet mushrooms, fresh (or rehydrated store bought)
2 garlic cloves, minced
1 TBSP thyme
½ cup vegetable broth
2 TBSP white (chickpea) miso
1 cup cashews (soaked for 2 hrs)
1 cup water
1 tsp apple cider vinegar
½ tsp garlic powder
½ tsp salt or to taste
Cook 2 portions of your favorite pasta according to directions.
Melt butter in pan, add the onion and mushrooms. Cook for 10 min.
Add garlic and thyme, cook for 1 min.
Deglaze with vegetable broth.
Place the cashews in high speed blender, with miso, apple cider vinegar, garlic powder and salt. Blend on high until the cashews are smooth.
Add half the cashew cream sauce into the mushroom mixture.
Add the remaining cashew cream to cooked pasta.
Top pasta with mushroom cream and sprinkle with thyme.