Creamy One Pot Mushroom Pasta

 

I wanted to make a one pot no-fuss pasta dish that was rich in umami mushroom flavor and creamy without the heaviness of cream. Look at the unctuous glossy sauce coating every centimeter of glorious pasta surface area and tell me I didn't succeed! Gochujang is once again my secret ingredient for depth of flavor and hint of heat without overpowering the earthiness of the mushrooms. This recipe is much better using half fresh mushrooms for their meatiness, half dried mushrooms for the liquid (brown) gold you get from reconstituting them.

Panko Broiled Green-Lipped Mussels

A lot has been happening in the world since my last post. G is currently on a 3 week tour with his band and I have a lot of free time on my hands, which I've not completely been able to enjoy because of how much the Palestinian genocide has permeated my thoughts and daily conversations with others. It weighs heavily on my mind and I worry we're watching what little humanity we have left be torn to shreds, dividing us as people even further than we've ever been, on a global scale. Still no ceasefire. It robs the appetite, and I have not been cooking well or eating much on my own. These mussels were something I whipped up with stuff from my pantry, they are nutritious, cheap, and just fancy enough to seem like more effort than they were, but only require 15 minutes to prep and cook, start to finish.