Three Mushroom Pasta
by Beth Pladson
If you’re like me, a simple, quick meal is what you’re looking for on a weekday night. This dish fits the bill! And even better is that my local farmers’ market had all the fresh ingredients I needed, including delightful heirloom tomatoes and mushrooms. But if you don’t have access to a market, it’s just as easy to find these in any supermarket. This dish will also make for a great lunch the next day!
I used a mix of oyster, shiitake, and cremini mushrooms, all a great source of B vitamins and minerals.
Serves: 6 - 8
- 1 pound pasta
- ¼ cup extra virgin olive oil
- 1 small red onion, diced
- 3-4 cloves garlic, chopped
- 5 cups sliced mushroom mix. Approximately 1 pound.
- ½ cp white wine
- 1 can artichoke hearts
- 1 large tomato
- Handful of flat leaf Italian parsley (regular parsley works just as well)
- Salt and pepper to taste
- Parmesan cheese, if desired
Cook pasta according to package direction until al dente. While pasta is cooking, thinly coat the bottom of a large pan with the olive oil. Place on high medium heat. Once the oil is heated, add the onion and garlic and cook until the onion is translucent and the garlic is fragrant. About 3-4 minutes. Add the mushrooms. Cook until the mushrooms have released their liquid. About 8-10 minutes. Deglaze the mushrooms with white wine and allow to cook for another 2 minutes to allow the wine to cook off. Add the artichoke hearts and then the tomato. Drizzle the remaining olive oil and stir to coat. Cook for another 2 minutes. Right before serving, add parsley. Allow the parsley to wilt. Serve immediately with parmesan cheese, if desired, and some torn parsley for garnish.
Reduce time spent prepping by cutting up the mushrooms earlier, or using pre-sliced.