Ingredients

Shiitake Pasta:

• 250 Grams All-Purpose Flour
• 5 Grams Dried Shiitake Powder
• 90 Grams Aquafaba

Stroganoff:

• 2.25 Ounces Dried Shiitake Mushrooms, Soaked for 24 Hours
• 2 Tablespoons Olive Oil
• 1 Small Yellow Onion, Diced
• 2 Cloves Garlic, Minced
• 1/4 Cup Dry White Wine
• 3/4 Cup Reserved Mushroom Soaking Water
• 1/2 Cup Plain, Unsweetened Non-Dairy Milk
• 2 Teaspoons Soy Sauce
• 2 Tablespoons All-Purpose Flour
• 1 Tablespoon Nutritional Yeast
• 1/2 Teaspoon Smoked Paprika
• 1/4 Teaspoon Dried Thyme
• Salt and Ground Black Pepper
• Fresh Parsley, Minced

Instructions

1. To make the shiitake pasta, whisk the all-purpose flour and shiitake powder together in a small bowl. Transfer the dry ingredients to your pasta maker with the pappardelle extrusion disc installed*. Slowly drizzle in the aquafaba and process according to the manufacturer's instructions. Do NOT cut the noodles at any point; they're prone to breaking during the cooking process, so you'll end up with shorter strands by the time they're ready to eat.
2. Gently toss the freshly extruded noodles with additional flour to prevent them from sticking or clumping together. Let stand in a cool, dry place for at least 1 hour for best results.
3. When you're ready to cook the dish, bring a large pot of water to a boil. Add the noodles and cook for only 30 - 60 seconds, until the noodles begin to float. Quickly drain and immediately rinse with cold water to stop the cooking process.
4. Meanwhile, prepare the stroganoff by first draining the mushrooms but reserve the liquid. Remove the stems, saving them for another recipe (such as soups, stews, curries, and more), and thinly slice the caps. Set aside.
5. Heat the olive oil in a medium skillet over medium heat. Add the onions and sauté for 5 minutes, stirring occasionally. Add the garlic and slice shiitake mushrooms, and stir to combine. Continue sautéing for an additional 5 - 7 minutes, until the vegetables are lightly browned and aromatic. Deglaze with the white wine, using your spatula to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
6. Meanwhile, in a separate bowl, whisk together the reserved mushroom liquid, soy sauce, flour, nutritional yeast, paprika, and thyme until smooth. Pour the mixture into the pan and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened.
7. Season generously with salt and pepper, to taste. Serve immediately over your cooked pasta and garnish with fresh parsley, as desired.

Notes

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• 
  Japanese Dried Shiitake DONKO, 25-42mm, 70g
• 
  Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.