First, let’s start with the shrooms. We used a blend of shiitake, oyster, and maitake, but any shroom will do here. You’re going to saute most of them, but some can be reserved on the side and pressed using Derek’s technique at the end to provide a crispy textural contrast to the dish.
Next up is the creamy + tangy element! We’re using two kinds here: coconut cream whisked with a little coconut or apple cider vinegar and Kelly’s amazing cashew sour cream. Both add a slightly different note of creaminess that’s perfectly rounded out with a tiny hit of dijon mustard and fishless Worcestershire sauce.
And we know what you’re thinking! No, the sauce won’t taste coconut-ey or cashew-ey: it will just be a wicked awesome, rich+tangy sauce that you’ll keep coming back to for more.
Serve it up with some crusty bread to sop up any extra sauce, although we doubt you’ll have much left after you’re done with the pasta.