Creamy chanterelle sauce
1/2 oz. dried chanterelles (NOTE: this used to say 4 oz. because my package was grossly mislabeled. You should wind up with about 1/3-1/2 cup reconstituted mushrooms)
1 cup boiling water
1-2 Tbsp. Earth Balance or canola oil
1/4-1/3 cup minced shallot
2 cloves garlic, minced
½ cup raw cashews
1 tsp. Better than Bouillon (or a cup's worth of your favorite bouillon concentrate)
1 Tbsp. nutritional yeast
½ tsp. rubbed sage
¼ tsp. smoked paprika
1/2 tsp. white wine vinegar or a good splash of dry white wine
1/8 tsp. ground white pepper
Parsley, fresh sage, or chives for garnish (or more smoked paprika if you don't have any of those, like me...)
Soak the mushrooms in the boiling water for 15 minutes (pro tip--if your French press doesn't smell noticeably of coffee or tea, it will work great for this). Meanwhile, saute the shallot and garlic in the margarine or oil until translucent. Now is a good time to put on water and cook your pasta. I used whole-wheat shells; linguine would be great.
Once the mushrooms have finished soaking, pour the soaking water into a blender and add the cashews, bouillon, yeast, sage and paprika. Blend several minutes, or until smooth. This might work better if you start with only part of the liquid and add more as the mixture blends. With all the liquid added, it will appear quite runny.
Chop the drained mushrooms into medium-fine pieces. Once the shallot and garlic are translucent and soft but not quite browned, add the mushrooms and cook for 1-2 minutes more, then add the cashew mixture and the vinegar or white wine, and reduce heat to low. Heat through, stirring occasionally, for 5-10 minutes. Mixture will thicken as it cooks and should wind up the consistency of heavy cream. Salt if needed to taste, then toss with cooked pasta. Garnish and serve warm.
This could definitely be adapted for fresh chanterelles if you have them available, but it was kind of nice to whip this up from stuff I had in the pantry.