2 small dried mushrooms (any variety)
2 tbsp unbleached all-purpose/plain flour
1 tbsp extra-virgin olive oil
8 oz/225 g seitan (or tufu), thinly sliced
3 oz/75 g fresh shiitake mushroom caps, thinly sliced
2 garlic cloves, minced
1 1/2 cups/360 ml plain soymilk or other milk
1/4 cup/60 ml white wine
1 tbsp tomato paste/tomato puree
1 tbsp nutritional yeast
1 tsp white miso
1 pinch ground nutmeg
1 pinch cayenne
1 pinch ground turmeric
1/2 cup/15 g fresh parsley or basil
1/2 tsp salt
Olive oil spray
8 oz/225 g fresh portobello caps, thinly sliced
8 oz/225 g dried fettuccine
1/4 cup/30 g chopped walnuts, toasted
1. Bring a pot of water to a boil for cooking the pasta. In a spice or coffee grinder, grind the dried mushrooms to a fine powder. Put them in a small bowl and stir in the flour. Reserve.
2. Heat the oil in a large saucepan over medium-high heat. Add the seitan and shiitakes and stir until browned, then add the garlic. When the vegetables starts to sizzle, sprinkle them with the flour mixture and stir to combine. Keep stirring and scraping until the flour is well moistened and the mushroom powder is very fragrant.
3. As the mushroom-seitan mixture cooks, whisk together the soymilk, wine, tomato paste/puree, yeast, miso, nutmeg, cayenne, and turmeric in a measuring cup. Remove the pan from the heat and use a heat-safe spatula to stir in about one fourth of the soymilk mixture until smooth. Continue to add the soymilk mixture in fourths, stirring after each addition until all is incorporated. Stir in the parsley and salt and keep warm.
4. Heat a cast-iron pan over high heat. When the pan is hot, spray it with oil and sear the portobello mushroom slices, stirring as they shrink and brown. Cook the fettuccine according to the package directions and drain well.
5. In a serving bowl, toss the pasta with the hot sauce. Top with the seared mushrooms, sprinkle with the toasted walnuts, and serve.