05 Aug Mushroom Fettuccine
(Recipe from Jennifer at Natural Things Foods Store)
This is a beautiful and flavorful dish that is vegetarian as well as vegan. I used fettuccine noodles that are made from edamame and mung beans. Not only are they grain free, but they are packed with protein.
- 1 large clove garlic, or two small cloves
- 3 tablespoons olive oil
- 1 small white onion, chopped
- 3 small banana peppers, sliced thinly
- 1 pint fresh shiitake mushrooms, stems removed and sliced thickly
- 1 cup fresh arugula leaves, stems removed and chopped
- fettuccine noodles
- salt & pepper
- 2 stalks fresh thyme or 1/2 teaspoon dried thyme
- pat of butter (optional)
- Cook the fettuccine noodles according to the package directions. When they are drained, add a bit of olive oil and stir well. This will keep the noodles from sticking while you prepare the rest of the dish.
- Slice the garlic clove into thin slices, but do not mince. In a cold skillet, add olive oil and sprinkle the garlic over. Slowly bring the skillet up to medium heat. This will infuse the olive oil with the garlic flavor.
- Once you start to smell the garlic and before it starts to brown, add the onion and peppers and turn the heat up to medium high, stirring all together.
- Once the onions begin to get soft, add the mushrooms and stir. Let the mushrooms cook several minutes, until they begin to get a little browned. Keep stirring. Once the mushrooms start to color, add the arugula. Sprinkle all with salt & pepper.
- Remove the stems from the fresh thyme, if using, and sprinkle over all, or add dried thyme. Stir and cook one minute more.
- To really bring this dish together, add a pat of butter to the hot skillet and stir. This adds a bit of extra richness to the dish, as well as a glossiness.
- Place fettuccine noodles in a bowl, making a well in the center. Spoon the mushroom mixture over the top, adding extra thyme, salt, or even parmesan cheese, if desired.