Black Trumpets and Soy Sausage on Crispy Angel Hair Pasta

Prep

1. Heat ¼ cup of the cream and ¼ cup water in a small pan until steaming slightly.

2. Submerge the dried Craterellus in the cream bath and let them soak until completely soft (15 to 20 minutes).

3. In the meantime, chop the leeks and basil, and start cooking the pasta (below).

4. When the mushrooms are rehydreated, extract and clean any unwanted debris from the reconsituted mushrooms, and chop. Strain the soaking liquid using a paper towel or paper coffee filter and reserve the liquid, discarding any unwanted debris.

Prepare the Pasta

1. Cook pasta according to package directions, then drain.

2. Beat or whisk the eggs and the other ¼ cup of cream together, and the basil.

3. Add the drained pasta and blend well so all strands are coated.

Cook the Topping

1. Heat 2 Tbsp. of oil over medium heat, add soy sausage and fry until browned and crisp (about 3 minutes).

2. Remove sausage from pan and set aside to stay crunchy.

3. Add the chopped mushrooms to the pan and sauté until tender (about 5 minutes).

4. Add the leeks, and saute for another 3 - 4 minutes.

5. Pour in the reserved (strained) creamy soaking liquid, the sugar, soy sauce, five-spice powder and salt to taste. Blend well, making sure the liquid coats all the mushrooms.

6. Turn the heat to low while you create the pasta pancakes (nests).

Create Pasta Pancakes

1. Place 2 Tbsp. oil in a large cast iron skillet and heat until a drop of water "dances" on the surface (about medium-high.)

2. With a pair of tongs, pull out about ¼ of the pasta/egg mixture and place in the middle of the skillet, flattening it out to look like a pancake.

3. Fry each side until golden brown (about 45 seconds).* Repeat with the rest of the other three portions of the pasta, creating equal discs.

4. While the "pancakes" are frying, stir the cornstarch-water slurry into the simmering mushroom and leeks pan. Stir constantly until thickened to glossy glaze. The mixture should not be runny.

5. Stir in the crispy soy sausage.

6. Place a crispy noodle pancake in the middle of each serving plate, and ladel the mushroom and sausage mix over the top. serve immediately.

* To avoid breaking the pancake, make sure the bottom edges are golden brown to ensure there's no liquid egg left. Right before the flip, give the skillet a gentle shake. If the pancake slides around freely as a single unit, it's ready to turn. If it sticks, run a spatula around underneath to fully free it first. Then place the spatula under the pancake, and hold a spoon or tongs on the top to clamp it in place, flip it, and gently lay the other side down.