- Cooking Time: 20 minutes
- Servings: 4
- Preparation Time: 1 hour
- 1 oz dried morel mushrooms
- hot water
- 1 minced leek
- 1/2 T minced fresh thyme
- 4 minced garlic cloves
- 1/4 cup nutritional yeast or grated parmesan
- 2/3 cup cream
- 1/2 cup peas
- 1 T red miso paste
- 2 T warm water
- 1 pound hot, cooked fettuccine
- Soak dried mushrooms in hot water 1 hour; drain, reserving 1/4 cup soaking liquid. Saute leek and thyme 5 minutes until fragrant. Add garlic and mushrooms; saute 1 minute. Add soaking water; bring to a boil and simmer 5 minutes. Stir in nutritional yeast or parmesan, cream and peas; simmer 5 minutes. Stir miso into warm water until well combined; stir into sauce. Season with salt and pepper. Toss with fettuccine.
NotesThis dish has a delicious creamy sauce from the miso with the delicate earthiness of the mushrooms and sweetness of the peas.
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