Four Mushroom Brown Penne W/ Parmesan & Dill

The one highly nutritious ingredient easy to cook with and loved both by vegetarians and non-vegetarians alike,vegans, paleo vegans, keto-people.. almost everyone alike, is mushroom. It’s a delight to not only to cook with mushrooms, but also to taste and learn about a wide range of edible mushrooms.
How I developed this recipe?
Me and everyone else in my family loves mushroom dishes. Dried shiitake and fresh button mushrooms are always stocked up in my kitchen pantry. I love the kinda chewy texture and umami flavour of mushrooms. Mushroom soups, noodles and pastas are a regular thing in the house during vegetarian diet days.
But most of the time it’s always been one or two kinds of mushroom in a dish. Knowing about the amazing varieties of edible mushrooms and their distinct flavours I wanted to try combining quite a few more types of mushrooms in one of my recipes, and went on with the idea that a pasta would be the best thing to try, for a irresistibly creamy bowl of this perfect cooked umami rich pasta dish would never go wrong.
What’s special about this recipe?
Brown penne- Penne is one of the most popularly loved and widely available pasta variety. But brown penne? Although brown pastas are not preferred by many for their chewier texture and nuttier flavour, this recipe is an exception. It tastes just like white penne once it’s cooked al-dente as you follow the below recipe and stir it up in the rich and yummy pasta sauce. So, there’s no excuse on going healthy this time by switching your white pasta with brown.
Different types of mushrooms- Low in calories and rich in micronutrients, mushrooms are always loved and included in the diet for weight loss, antioxidant-anticancerous properties. It’s also one of the most famous umami-rich vegan substitute for meat. Portobellos for burgers, enoki for ramens, shiitake for soups, button/ porcini for pastas, cremini for risottos are all the widely used types of mushrooms loved for their distinct shapes, flavour and texture. This recipe here uses 4 types of mushrooms that I happened to collect in my pantry and is super delicious.
What you’ll need-
. 1 cup of dry brown penne
. Olive oil- as required
. Salt- as required
. 1/4 teaspoon oregano
. 2 pinches of freshly ground black pepper
. 2 pinches (or more, to make it more hot) of red chilli flakes
. 1 tbsp chopped fresh dill leaves
. 1 tablespoon cold butter
. 1 tablespoon heavy cream
. 1-2 cloves of finely chopped garlic
. 1 tablespoon of chopped shallots
. Half cup of vegetable stock
. 2 tablespoons of white wine (optional)
. One small bay leaf
A handful of button, brown shimeji, shiitake and porcini mushrooms.
. Freshly grated Parmesan cheese
How to make-
Start buy cooking the pasta. Bring 3 cups of water to a rolling boil with half a teaspoon of salt . Drizzle a little olive oil and add the dry pasta. Give it a stir, cover with a lid and reduce the flame to med-low. Cook it covered for 5-8 minutes, or *until your pasta has no white ring in between when bitten into (“al-dente”- perfectly cooked), not over cooked.
Drain the pasta and reserve the pasta water. Give your pasta a cold water bath to avoid sticking together and to firm up your carb a bit before cooking further.
For the sauce, start but sautéing the onions, garlic and bay leaves with a pinch of salt in olive oil until the onions are translucent. Add in the mushrooms and sauté until the mushrooms have sweat enough to reduce in volume. Spice it up with black pepper and red chilli flakes, add oregano and half of the chopped dill. Sauté again, pour in the broth and wine. Bring this to a boil and reduce it into half. Now pour in the reserved pasta water and bring it to a boil as the sauce thickens. Stir in the cream and pasta. Stir well on low heat until the pasta is uniformly coated and the sauce the sauce has reached the desired creamy consistency-this would take 1-3 mins. Season it with salt again-if required. Turn off the flame and stir in the cold butter until it melts and coats the pasta nice and creamy.
Serve you yummy pasta topped with rest of the chopped dill and Parmesan.
Notes, tips and suggestions-
  • -*follow this (starred in instructions) tip for the perfectly boiled pasta each time you a pasta dish.
  • -Feel free to substitute the mushrooms in the above recipe with your favourite mushrooms varieties -cremini, enoki.etc., to enjoy your comfort food better.

Mini Dark Chocolate Fondant for 2 (Dairy-free)

Wanna start your New Year with a guilt-free sweet treat? This yummy chocolate goodness is perfect to satisfy your sweet tooth cravings and is quite easy to make as well!

How I developed this recipe-

There are definitely a lot of chocolate fondant and molten lava cake recipes out there on google and many different cookbooks. But trust me, most of them haven’t come out perfect for me. It was always either overdone or undone, cakey or too gooey ..etc. This one here is a never-fail recipe and once you see the results by yourself, you’ll definitely make  it again.
And yeah, it’s dairy-free as well- that simply means it won’t trigger any inflammatory reactions in any dairy allergic or intolerant or restricted person. But yeah, this is a versatile recipe and you can refer notes for more details.

What’s special about this recipe-

Dairy-free & refined sugar-free: Sugar & Dairy are known to mess up with the hormones and cause acne triggers for many. Considering this, along with the rise in healthy fancy diets for lactose intolerant people, this recipe is a saver for almost everyone in the family to equally enjoy a chocolate dessert.

Real goodness of dark chocolate: Known to be rich in antioxidants and mood boosting properties dark chocolate has a high reputation in today’s world. But most of the time, it’s adulterated by low quality fats and dairy in most desserts. This recipe here preserves the purity and thus the goodness of dark chocolate, so that your chocolate would literally feel yummy in the tummy.

What you’ll need-

70 g good quality dark chocolate (* I used Van houten)
50g vegetable oil (preferably avocado/coconut or neutral oils like sunflower or canola. * I used avocado oil)
1/6 cups brown sugar (half of 1/3 cup)
1 large egg
1 egg yolk
Half a tablespoon of vanilla extract
1 tablespoon of white flour
Oil & cocoa powder for greasing & dusting pots, respectively

How to make-

Preheat the oven to 200 degree Celsius. Grease and dust 2 ceramic ramekins or mini oven-proof pudding bowls with oil and cocoa powder respectively.

Combine chocolate & oil in a bowl and melt it in the microwave in 30-second increments, stirring after each 30-seconds until fully combined.
Stir in the eggs and beat until even combined & gloppy. Now mix in vanilla and finally the white flour.

Pour this chocolate mixture into the prepared ramekins and bake for 10 to 13 minutes, just until the sides are little puffed up, whereas the centre is still moist and gooey.

Take it out from the oven and flip it onto the serving plate after cooling for not more than 30 seconds.

Notes, Tips and Suggestions-

. You could you either use 70 % dark chocolate chips or your favourite dark chocolate bar leftovers (chopped up) for this recipe.

. It’s best served with a scoop of vanilla ice cream and fresh berries. Also dust your mini dessert with snow sugar (powdered/icing sugar) before serving to make it look more appealing.

. If not preferring to go dairy-free, you could make this dessert the traditional way by substituting the same amount of oil with butter in the recipe.

. Baking for longer time could result in a cakier chocolate dessert rather than a molten chocolate centre, which is undesirable.

Thanks,
Certina Romel