Shaggy Mane Mushroom Vegan Squid Ink Pasta
This dashing jet-black vegan squid ink pasta is made without harming cephalopods- we use foraged mushrooms instead! Shaggy mane inky cap mushrooms create a thick, black ink that is a perfect dye for this homemade pasta. It is rich in color and has a gentle, umami, mushroom flavor. We’ve paired our homemade black noodles with a simple sauce of shallots, capers, and tarragon to really let that delicate mushroom flavor shine through. Join us in cooking something wild, creative, gourmet, and adventurous!
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How to Make Shaggy Mane Ink
Most mushroomers would tell you that once a shaggy mane inky cap has started to deliquesce (or melt away into ink) they are no longer good. I’m here to say otherwise- shaggy ink cap ink is actually edible, has a stunning jet-black color, and a subtle umami flavor.
These are my best tips to safely make shaggy mane ink as a vegan squid ink alternative. First is mushroom choice- I like to pick mushrooms that have just started to deliquesce. If they are too far gone, you won’t get as much ink and I would start to worry about food safety. If they have yet to shed ink at all, I would recommend enjoying them as is (although the choice is of course yours!).
Once you have your mushrooms home, place them in a jar with a lid. Your mushrooms will turn to ink faster at room temperature, but for food safety reasons I prefer to let mine take longer and keep them cooler. If you are just making this ink for writing or arts and crafts, room temperature will definitely speed up the process. Check on your mushrooms daily, and give them a little stir. After a while you will be left with a jar full of ink (and probably the mushroom stems too, as those tend to remain). Fish out the stems, and you’re ready to make noodles.
Homemade Pasta? Try one of these recipes!
- White Bean Gnocchi, AKA Vegan Protein Pasta
- Savory Chocolate Pasta with Hazelnut Chili Cream Sauce
- Garlic Mustard Recipe: Laminated Wild Ravioli
- Crown Daisy Pasta in Spicy Almond Sauce
- Vegan Pierogi with Potatoes and Onions
- Microwave Homemade Rice Noodles
- Purple Sweet Potato Vegan Gnocchi with Coconut Cream Sauce
- Simple Homemade Vegan Pumpkin Ravioli
Living on the Darkside? Try some of most Jet-Black Recipes!
- Homemade Vegan Caviar Black Pearls
- Homemade Black Trumpet Mushroom Salt
- Black, Bleeding Vegan Halloween Cupcakes
- Black Radish Recipe: Miso Roasted Black Radishes
- Vegan Black Trumpet Arancini (Air Fried)
- Vegan Hearty Black Bean Meatballs
- Sweet and Umami Homemade Seaweed Jam
- Wild Rice, Chili and Cacao Nib Stuffed Acorn Squash
- Vegan Chai Mulberry Cake with Cream Cheese Frosting
- Vegan Fish Fillets: A Versatile Vegetarian Fish Alternative
Vegan Squid Ink Pasta Tips and Tricks
- Always be sure about your mushroom identification. For tips and help identifying shaggy mane inky cap please see this post by The Foraged Foodie and check out this video by Eat the Planet. Please keep in mind that there are other ink cap mushrooms such as the Alcohol Ink Cap, which causes extreme illness when consumed within a certain proximity to alcohol.
- Be patient making your inky cap ink. I’ve had it take between several days and a couple weeks. If you’ve made your ink and are not ready to make pasta yet, I suggest freezing the ink until you’re ready.
- Pasta dough always seems too dry when you first start working with it. Don’t rush to add water! If you start kneading it and it’s still not coming together, sprinkling a little water (or mushroom ink) on at a time and knead it in fully before adding more. Ultimately you do want a fairly firm dough.
- We made a very simple sauce of capers, shallots, and tarragon to pair with these noodles, but if you have other sauces you prefer use those! Even better, if you have some fresh and whole shaggy mane mushrooms, add them to the dish for an even greater shaggy mane experience!
Shaggy Mane Mushroom Vegan Squid Ink Pasta
Ingredients
- 1/2 cup shaggy mane inky cap ink
- 1 cup all-purpose or semolina flour
- 1/4 tsp. salt, plus more to taste
- 2 tbsp. vegan butter
- 1 large shallot, thinly sliced
- 1 tbsp. dried tarragon
- 1 tbsp. nutritional yeast
- 1 tbsp. capers
Instructions
- Combine the shaggy mane inky cap ink, flour, and salt in a large bowl. Mix to combine, and then flip the dough out on a clean work surface and kneed. It should feel fairly dry, but 5-10 minutes of kneading you should have a dough that is smooth and cohesive. After kneading, wrap in plastic wrap or lightly cover with a damp towel and let rest for 20 minutes.
- Divide the dough into two pieces and dust with flour. If you're making the pasta by hand you can use a rolling pin to roll into a thin rectangle, and then cut into long strips. Alternatively you can use a pasta maker to roll into thin sheets and then use the cutting attachment to cut into fettucine noodles. Dust finished noodles in flour to prevent sticking, and place on a baking tray.
- Put a pot of salted water on to boil to cook your noodles. In the meantime place a skillet on medium heat. Melt the vegan butter, and add the shallots and tarragon. Cook until softened. Add the nutritional yeast and capers, and turn the heat down to low.
- Working in batches so as not to over-crowd the pot, drop your noodles in the boiling water and cook for 30 seconds to a minute. Use a slotted spoon to transfer the noodles directly into the skillet with the sauce, and toss to coat. Continue until all the noodles are cooked, then add a tablespoon or two of the pasta water to bring the sauce together. Season with salt and pepper to taste, and serve.
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