Name: Butternut Squash Tagliatelle
Yield: Serves 4–6
Ingredients: 6 large sage leaves, minced; 2 cups beech mushrooms; 2 large butternut squash; 1 sprig rosemary leaves, minced; 2 celery stalks, small dice; 2 cups maitake mushrooms, sliced; Black pepper, to taste; ¼ bunch thyme leaves; 2 shallots, small dice; 2 large carrots, small dice; 1 pound baby kale; 1 tablespoon sea salt; ¼ cup extra-virgin olive oil; Olive oil; Sea salt; ¾ cup mushroom stock; ¼ cup dry white wine; 2 cups raw cashews, roughly chopped; 2 tablespoons porcini powder

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Mushroom Cream + Kale

2 cups raw cashews, roughly chopped
2 tablespoons porcini powder
¾

Method

Mushroom Cream + Kale

Using a high-speed blender, blend the cashews, porcini powder, and mushroom stock until smooth; set aside. In a large saucepan, heat oil and add the shallots, carrots, and celery. Sweat the vegetables on low heat, taking care not to burn them, until they begin to soften. Add the maitake mushrooms, beech mushrooms, and salt, and increas