Fettucine with Pumpkin Cream Sauce, Tempeh, Koji Tofu Cheese, and Farmers Market Mushrooms
This dish screams autumn, and I’m loving it.
In Japan we say that the autumn is the season for reading, exercising, art, and eating.
I don’t know much about the rest, but about eating, it makes sense.
In Japan there are certain foods that we associate with fall and cherish, such as Matsutake mushroom, chestnut, persimmon…
And pumpkin is one of them too!
The freshly cooked fettucine was served with creamy pumpkin sauce, sauteed tempeh, Koji tofu “cheese” (previous post), and mushrooms we got from the local farmers market.
These mushrooms were sold as “ugly mix”.
They are past prime but still perfectly edible, and they sell them for a reasonable price, which I think is a great idea because we can avoid waste.
Apparently, they are popular, and when we got to the market, there was only a little left, and we bought everything they had.
We were advised to eat them within the three days, but we cooked and ate them the same day, and they tasted great.
What’s your favorite thing to eat this season?