|To me those Artichoke Hearts look like rose buds – I love this dish that much.|
There are a few things that happen around here when Dan travels for work:
- I watch a lot of TV. After last weekend, I can now add enjoying the first and second seasons of the BBC’s Being Human to my life’s accomplishments.
- There’s a sad moment around 8 pm when the cats realize that Dan won’t be coming home that night, and they begin to follow me around the apartment. They won’t take their eyes off me. At the end of the night I end up with both of them asleep on me. It’s really sweet. I mean it’s melt your heart sweet. But in the summer, completely unbearable.
- I try to make something with mushrooms because I’m a pretty compassionate person and I know my dearest hates them. So although I love them… I save them for nights I am eating solo.
I had my eye on this dish for a long time. Whenever I flipped through Betty’s Big Red, we’d give each other a little conspiratorial nod. That’s why I was pretty heartbroken when the only fresh “wild mushroom” mix at our local grocery stores was basically some sliced Portabellas and White Buttons with just a few Cremini and Oyster mushrooms mixed in. But I got over it pretty quickly when I looked in our pantry and saw a can of artichoke hearts and garbanzo beans*. I admit I meddled again, but it was so worth it. Some of you might remember The Great Mushroom Showdown of 2010. This dish incorporates a lot of the same flavor I found in Betty’s mushroom sauteing technique, and reminds me how much I love cooking with white wine.
I love this recipe – not as much as Dan – but I’ll always think about my date with this recipe and smile.
1 package Fettuccine Noodles (It was kinda hard finding Vegan Fettuccine noodles, but I did! I can usually find vegan Linguine though, and I think it would be just as lovely.)
1 Variety Pack of Fresh Wild Mushrooms (They usually sell these in the produce section, but if you can’t find one, you can use about 1-2 ozs of your favorite Fresh Mushroom. I think the Portabellas had the nicest flavor if you would like a suggestion.)
1 can Artichoke Hearts (drained)
1 can Garbanzo Beans (rinsed and drained)
2 Tablespoons Margarine
1 Tablespoon Olive Oil
1/4 cup White Wine
2 cloves Garlic (minced)
2 teaspoons Bragg’s Liquid Amino Acids
1 teaspoon Herbs De Provence
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Garlic Powder
2 teaspoons Fresh Parsley (diced)
1/2 teaspoon Fresh Thyme
Vegan Parmesan Cheese to sprinkle over the top
Prepare your Pasta per instructions on your package.
In vos favoris cast iron skillet (that’s French for your favorite), heat Margarine and Olive Oil over a medium heat until the Margarine melts. Then add Wild Mushrooms, Artichokes, Garbanzo Beans and Garlic. Toss and then pour the White Wine and Braggs over the top. Keep tossing until the Mushrooms begin to become tender. Then add Herbs De Provence, Black Pepper, Garlic Powder, Parsley and Thyme and continue to cook your Mushroom Mix until the Mushrooms are the desired tenderness.
Then add your cooked Pasta to the cooked Mushroom Mix and mix in the skillet. If you want a saltier, stronger flavor, only put 2/3 of your pasta in the skillet. Let cook and flavors mingle for about 1 minute and then serve with Vegan Parmesan Cheese sprinkled over the top.
*I really love adding Artichokes to this because it gave a bright contrast to the earthy umami flavor of the mushrooms. If you don’t like artichoke hearts – I would recommend Heart of Palms.