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W/ CREAMY CHANTERELLE MUSHROOMS SAUCE

INGREDIENTS DIRECTIONS (1)

2 lbs (907 g) – chanterelle mushrooms Tip#1: Clean the chanterelle mushrooms one hour previous to cooking and let them dry on 7.1 oz (200 g or one pack) – org fresh tagliolini clean kitchen towel (read blog notes - recommended). pasta (or preferred vegan pasta) 1 medium – shallot Step 1 ½ cup (115 ml) + 1 tbsp (15 ml) – org veggie *See Tip#1 stock

cup (60 ml) – org coconut cream ¼ Clean the mushrooms one by one by brushing them (with a mushroom brush or other kitchen 1 tbsp (15 g) – arrowroot flour (or cornstarch) brush for clearning veggies only) under lookwarm water – low flow. Use as little water possible 1 tbsp (15 ml) – org coconut aminos (or tamari sauce) – just to remove the dirst between the pores of the mushrooms. Lay each clean mushroom on top of a clean kithen town and let dry for one hour (or until ready to prep your meal). 2 ½ tsp (10 g) – salt (himalayan or celtic) 1 tsp (4 g) – org Italian seasoning 1 tsp (4 g) – org onion powder When ready to prep your meal, DO NOT cut the mushrooms with a knife but start ripping each 1 tsp (4 g) – black (or white) powder apart by pulling the flesh in the direction of the pores. Do not worry about the size, just pull the (optional) flesh apart into smaller sizes depending on the size of each mushroom.

Garnish: fresh org Italian parsley (or flat leaf Step 2 parsley) On the stove, in a medium-sized pot add and saute at medium heat 325° F (162°C): - cleaned and diced shallot - coconut amions or tamari sauce

Saute and stir for up to 1-2 minutes, until the shallots are slighthly caramelized.

Step 3 Add the half cup (115 ml) of veggie stock, ripped mushroom flesh, 1 ½ tsp salt, Italian PREP TIME: 15 MIN. seasoning and onion powder, and black truffle powder (optional). COOK TIME: 10-12MIN. TOTAL TIME: 25 MIN. Let simmer at low heat 95° F (35°C) for about 8 minutes. Cover pot with a lid (recommended). SERVES: 4

VEGAN OIL-FREE NUT-FREE SOY-FREE NO ADDED SUGARS F O R Y O U R D A I L Y D O S E O F R E C I P E S , P L E A S E V I S I T W W W . S O U L F U L L Y T A S T Y . C O M TAGLIOLINI PASTA W/ CREAMY CHANTERELLE MUSHROOMS SAUCE

DIRECTIONS (2)

Step 4 During the simmering of the mushroom sauce start the boiling of the tagliolini, or the preferred pasta: - In a large pot add water half way up and bring to a complete boil, adding 1 tsp (4g) of salt. - Once the water starts boiling, add the pasta without breaking it - After 30 sec – 1 min in the boiling process, stir the pasta gently so they won’t stick to each other - Depending of the pasta type you’re using (follow the prepping instructions on the package), it should be ready within 10 min max, of gentle boiling. If you prefer pasta (not cooked all the way through), remove from the boiling process earlier by testing the texture. - Once cooked, remove and drain the pasta in a colander, and run cold water on top. - Set aside. Step 5 After the approx. 8 minutes of the chanterelle mushroom sauce simmering, add the coconut cream. Leave to simmer for another 2 minutes. Step 6 Mix: - arrowroot powder/ flour (or corn starch) - 1 tbsp (15 ml) veggie stock ADD to the mushroom sauce by whisking in. Continue to whisk for about 2 more minutes until the sauce has thickened up. Set aside. Step 7 Serving option 1: plate a handful/ one serving of the tagliolini (or preferred pasta), and pour the warm creamy mushroom sauce on top. Garnish with freshly chopped Italian parsley leaves. Serving option 2: add the boiled tagliolini to the warm creamy mushroom sauce and stir gently until the pasta is incorporated in the sauce. Plate a handful of creamy mushroom pasta on each plate and garnish with freshly chopped Italian parsley leaves.

Enjoy while warm and fresh!

Keep the sauce, and pasta refrigerated and consume within 3 days.

F O R Y O U R D A I L Y D O S E O F R E C I P E S , P L E A S E V I S I T W W W . S O U L F U L L Y T A S T Y . C O M