Mushroom Pasta With Cashew Cream Recipe - Los Angeles Times

Ingredients

• Diamond Crystal kosher salt
• 1 pound pappardelle or your favorite pasta shape
• 1/2 ounce dried porcini mushrooms
• 2 cups water
• 2 tablespoons olive oil
• 1 1/2 pounds assorted fresh mushrooms such as lion’s mane, oyster, shiitake and/or chanterelle, trimmed and sliced or torn into 2- to 3-inch pieces
• 1 shallot, halved lengthwise and thinly sliced
• 1 bunch red or rainbow chard, leaves separated from stems and sliced into ½- to 1-inch-thick ribbons, stems chopped into ½-inch pieces
• 6 garlic cloves, minced
• 2 tablespoons capers in brine
• 1/4 cup dry sherry
• 2 tablespoons caper brine, or more to taste
• 1 tablespoon red miso paste
• 1 cup Cashew Cream (see recipe)
• Freshly ground black pepper
• 1/4 cup finely chopped flat-leaf parsley
• 1 pinch crushed red pepper flakes (optional)
• Nutritional yeast, for serving (optional)
• Parmesan cheese, for serving (optional)
• 3 ounces (1/2 cup) raw cashews
• Water