Since my mushroom-hating son is away at college, his mushroom-loving dad and I can revel in the bounty of early spring mushrooms. I bought my fresh shitake and oyster mushrooms from “the mushroom man” at the Charlotte Farmer’s Market, and supplemented them with some baby portobello and white button mushrooms from another vendor. I simmered the mushroom stems in stock which I “beefed up” with a secret ingredient. Rosemary, bay leaves, parsley, and thyme added subtle flavor and cornstarch thickened my sauce. The sauce had a rich flavor and velvety texture, all achieved without a single drop of dairy. Provided that you choose a gluten-free pasta, your dinner can be both vegan and gluten-free. This dish was a winner and definitely will be in my next book!