Mushroom “anchovies”
1 Heat the oil in a small skillet and sauté the halved mushrooms over high heat
2 Lower the heat to medium and add the sliced ginger (you can use garlic, I just don’t eat garlic), white wine, dried red chili, kelp powder, and salt and pepper.
3 Cook until the mushrooms have softened.
4 Remove from the heat, sprinkle with chopped parsley
5 Cool it down, put it in a fridge for more than half day
Veggie pasta
1 In a large skillet, heat the oil from mushroom “anchovies”, sauté chopped mushroom “anchovies”, and veggies (I used green and yellow pepper, cherry tomatoes, mushrooms, and zucchini)
2 Add 1TBS nutritional yeast, chopped fresh basil, and cooked pasta
3 Add 1/4 cup pasta water, cook over high heat to emulsify
4 Sprinkle chopped fresh parsley, crushed cashew nuts, sea salt and pepper
This mushroom “anchovy” is so useful, great for roast potato, grilled Brussels sprouts, and dipping sauce, too.