Here's one of the dishes I prepared for a Valentine's Day Special. It was 1 of the 5 dishes I prepared and this was a vegetarian base dish.
A cashew pesto bucatini with sautéed mushrooms. For the pesto I used cashew nuts instead of pine nuts and blitz it together with basil, spinach, Parmigiano Reggiano, garlic, and olive oil to make a paste.
For the mushrooms I used 2 types of mushrooms, portobello and king Oyster mushrooms to give it a more complex depth of flavor.
I roasted the mushrooms with garlic, Gochugaru (Korean chili flakes), oil and salt for 20 minutes then chopped them up once they've cooled down.
I then Sautéed the mushrooms with onions and all the chili garlic oil from the roasting pan then seasoned it with salt. It has such a deep umami and earthy flavor after roasting and sauteeing it this way as the roasting concentrates the moisture from the mushrooms which you can't achieve well especially when making a big batch.
Fire pasta!
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This looks so savory and satisfying! Another amazing dish.