Wild Mushroom and Artichoke Pasta

One of the benefits of living downtown is being able to walk to the farmers market. Last Sunday, Kristina and I ventured down to the market and bought a good amount vegetables. One of my more exciting finds was a beautiful portebello mushroom next to a basket of crimini mushrooms! I had been craving a strong mushroom dish for quite some time, and decided that this was my opportunity!

Searching online (yes, pinterest again!) I found an awesome recipe for mushrooms and artichokes over pasta. the accompanying picture sold me on the dish. I went to publix and gathered my ingredients.

Between the time I went food shopping and the time I decided to create this meal, I craved hummus…so all of my chickpeas were sacrificed for a noble cause. I also realized that I completely forgot to purchase white wine, so I decided to use red wine vinegar instead. I am also not entirely sure where I would find Braggs so it was left out.

Ingredients

1 large portebello mushroom, diced into pieces
7 criminis chopped
7 baby bellas chopped
3 garlic cloves chopped
1 jar of artichoke hearts (drained)
1/4 cup red wine vinegar
3 tbs olive oil
2 tbs vegan butter
1 tsp Herbes de Provence
1/2 tsp parsley
1/2 tsp black pepper
pasta

A word about the mushrooms. The criminis and baby bellas looks REALLY similar. I decided to count them separately, because they are technically two different things, although they are often used interchangeably. The two are aged differently, causing a slightly different taste. Back to the recipe!

First add the butter and the olive oil to a large frying pan, and wait for the butter to melt. Then, add your garlic and chopped mushrooms. After about five minutes add the drained jar of artichoke hearts. Stir and add the vinegar and spices. Simmer on low until the mushrooms are tender. The longer it is on the stove, the stronger the flavor!

While this is cooking, boil, cook, and drain the pasta of your choice. She calls for linguini, I had farfella (bow-tie pasta!)

When all is cooked and ready (and your kitchen smells amazing) add the mixture to the top of the pasta and enjoy. This meal is not only my new favorite, but may be the highlight of my cooking experience. Yes, it is that good!

If you use vegan margarine, it is vegan. It is also extremely healthy…and just all around amazing!!

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