BRYANNA'S MUSHROOMS IN ITALIAN-STYLE COCOA SAUCE

This recipe is easy and pretty fast to make, and so tasty that my husband remarked, "This is the kind of meal you don't want to end!" NOTE; You could use polenta instead of linguine.

1/2 cup dark raisins, coarsely chopped

1/2 cup medium-dry sherry

1 tablespoon olive oil

1 large onion, chopped

1 tablespoon olive oil

1 1/4 lbs button or cremini mushrooms

1 1/2 cups any kind or seitan or chicken sub (such as Soy Curls), cut into 1/4" dice

1 cup chicken-style vegan broth, or mushroom broth (about broths, see this page, and this one)

4 teaspoons organic, fair trade unsweetened cocoa

2 tablespoons hot water

salt and freshly-ground pepper to taste

chopped flat-leaf (Italian)parsley for garnish

8 ounces dry linguine

Place the raisins in a bowl with the sherry and set aside to soak.

Heat 1 tablespoon of the olive oil in a medium nonstick sklillet over mediumheat. Add the onions, salt them a bit, and cook them, stirring often, until they are soft and turn brown, but not burnt. Alternate Method to save time: Place the olive oil in a microwaveable casserole, add the onions, salt lightly, cover and microwave on 50% power for about 5 minutes, or until the onions are softened. Then scoop them into a heated nonstick pan and continue cooking over medium heat until the turn brown, as above.

Cut the mushrooms into about 3/4" chunks. If the mushrooms are small, you can leave them whole, or cut them in half; if they are large cut them into quarters.

Have a large pot of water heating to cook the linguine. When it boils, add the linguine and until al dente: drain.

While the onions cook, heat the second tablespoon of olive oil a larger nonstick skillet over high heat. Add the mushrooms and salt lightly. Stir-fry them until the start to exude their liquid. Keep cooking them until they are done to your liking, adding a splash of water if necessary to keep them from sticking. Add the browned onions, diced seitan, and the sherry and raisins. Toss well and add the broth. Whisk the cocoa and hot water together in a cup and add to the pan. Keep cooking over high heat, stirring oftebn, until the sauce reduces and thickens a bit. Taste for salt and pepper.

Divide the pasta between 4 pasta bowls and top evenly with the mushroom mixture and some of the sauce. Sprinkle with the parlsey.

Servings: 4

Nutrition Facts

Nutrition (per serving): 428.3 calories; 19% calories from fat; 9.7g total fat; 0.0mg cholesterol; 126.9mg sodium; 965.2mg potassium; 66.7g carbohydrates; 4.9g fiber; 16.4g sugar; 61.8g net carbs; 15.0g protein; 8.6 points.