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Fettuccine With Artichoke Hearts And Mushrooms

The contrasting flavors of artichokes and mushrooms convert pasta into an exciting vegetarian meal. Small trimmed whole artichokes may be used.

Type: Vegetables
Courses: Main Course
Serves: 6 people

Recipe Ingredients

12   Fresh artichoke hearts - outer leaves removed (small)
1/4 cup 59mlWine vinegar
6   Garlic cloves - minced
1/2 lb 227g / 8ozMushrooms* - sliced
1/4 cup 59mlOlive oil
4   Green onions - cut 2" slices
2 tablespoons 30mlFresh lemon juice
  Salt - to taste
  Freshly-ground black pepper - to taste
1 lb 454g / 16ozFresh or dried fettuccine
4 tablespoons 60mlUnsalted butter
1/2 cup 118mlHeavy cream
1/2 cup 46g / 1.6ozMinced fresh Italian parsley
  Freshly-grated Parmesan cheese

Recipe Instructions

* Alternate Mushrooms: Chanterelle, Common Store Mushroom, Puffballs

In a medium saucepan, simmer the artichokes in water to cover and the vinegar for 5 to 8 minutes or until they can be pierced with a fork. Drain.

In a saute pan or skillet, saute the garlic and mushrooms in the olive oil for 5 minutes. Add the green onions and cook until translucent. Add the lemon juice, salt, and pepper. Add the artichokes. Set aside and keep warm.

Cook the fettuccine in a large amount of boiling salted water until al dente. Drain. Put the fettuccine back into the pot, add the butter, and toss the pasta to coat it. Add the cream and quickly toss. Add the artichokes, mushrooms, and parsley and toss again.

Serve this dish in a large platter accompanied with a bowl of Parmesan cheese.

This recipe yields 5 or 6 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

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