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Artichoke, Mushroom and Onion Sauté

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Artichoke, Mushroom and Onion Sauté #glutenfree | www.nutritiouseats.com

It’s recipe redux time and the theme is Spring Cleaning!

“Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.”

Now is the perfect time to share this news with you….

Spring cleaning is not only inspired by recipe redux, but also by the fact that we are packing up from Washington and moving a mere 2,500 miles away! That’s right, in a couple months we will be back to Southern living in small town, Louisiana to be exact! While I have never lived in Louisiana, I have visited a few times since growing up in Texas.

I have a lot of mixed feelings about the move. I have really fallen in love with Washington. The schools, both within a mile from our house, are amazing. I personally love the weather (I know you don’t hear that from a lot of Pacific North-westerners but for the 3 years we’ve lived here it’s been great), there are no bugs (I mean a few spiders, but no mosquitos or cockroaches) and it’s a beautiful state.

But there are advantages to moving down south- the job will be a good one for my hubby, we will be closer to family and get to experience life with Daiquiri stands. Lol. No joke I hear they have them on practically every corner.

So since the theme of Recipe Redux is spring cleaning I looked through the pantry and fridge to see what needed to be used. The canned artichokes stood out. Also, this recipe was inspired because my readers (that’s you!) voted to see a vegetarian dish and I always have fresh veggies around due to my weekly CSA delivery.

Artichoke, Mushroom and Onion Sauté #glutenfree | www.nutritiouseats.com

I don’t tend to use many canned vegetables, but I do love to have these artichokes stocked in the pantry, as they are great to addition to sautés or quiche.

A few other basics like pasta (I love the gluten free blend from tru Roots) and I always have a caseload of vegetable or chicken broth on hand. Homemade ghee also makes a nice pantry staple.

Artichoke, Mushroom and Onion Sauté #glutenfree | www.nutritiouseats.com

This is one of my favorite veggie combos so I sautéed it all and spooned it over  little pasta. You could definitely eat this with any grain you like or just as a plain side dish. It’s also yummy with eggs. Or would be great over a chicken breast or piece of steak! Or as a plain side dish. For that reason (and after much obsessing) I decided to name it a “sauté” instead of a pasta dish so you could really see the versatility.

Artichoke, Mushroom and Onion Sauté #glutenfree | www.nutritiouseats.com

If you want to add even more flavor and are not vegetarian, sauté some chopped bacon first then proceed with the veggies. Yum, yum! And you know what would’ve been perfect on top? Fresh herbs… like chopped parsley or basil. However, when you are spring cleaning you aren’t supposed to go buy more stuff! So I had to make do.

Artichoke, Mushroom and Onion Sauté #glutenfree | www.nutritiouseats.com

This dish can be on the table in under 30 minutes so it’s definitely a good weeknight recipe.

[Tweet “Asparagus, Mushroom and Onion Sauté- a versatile dish made in under 30 minutes via @nutritiouseats #glutenfree #reciperedux #veggies”]

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Artichoke, Mushroom and Onion Sauté
 
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a vegetarian sauté that can be served over pasta, eaten as a side dish or for non-vegetarians spooned over chicken or steak.
Author:
Recipe type: Vegetarian
Serves: 2
Ingredients
  • 1 teaspoon ghee (can sub butter)
  • 1 Tablespoon olive oil
  • 1 small onion, cut in half crosswise, then cut into thin slices lengthwise
  • 2 cloves garlic, minced
  • 8 ounce mushrooms, stems trimmed, cleaned and sliced
  • 1 can artichoke hearts, drained and chopped
  • salt and pepper
  • splash of half-n-half or cream (~2-3 Tablespoons)
  • ¼ cup vegetable broth
  • Parmigiano Reggiano
  • Optional: 1 cup uncooked pasta of choice (~2 cups cooked)
Instructions
  1. If using pasta, cook according to package instructions. Drain, toss with a little olive oil and set aside. I used just under 1 cup cooked pasta for each bowl.
  2. For the veggies, heat a large skillet over medium heat. Add ghee and olive oil. Add onion and cook 2 minutes. Add garlic, mushrooms and chopped artichokes and sauté another 4-5 minutes or until tender. Season well with salt and fresh black pepper. Stir in vegetable broth and half and half-n-half. Lower heat to a simmer and cook for 1 to 2 minutes or until sauce thickens.
  3. Put 1 cup cooked pasta (or what ever base you are using) in each serving bowl. Spoon half of veggie mixture over each bowl. Top with grated Parmigiano Regianno. Enjoy!
Notes
This is meant to be heavy on the vegetables and lighter on the pasta. It can also be served as a side dish or spooned over chicken or meat.

So…anyone from Louisiana out there? Bare with me, the next couple months are going to be nuts!

Go check out what every one else is using up from their pantry/fridge/freezer!


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  2. This looks so yummy! Whenever I sauté up veggies to add to different recipes, I always have the thought “wow-these are so delicious on their own!” But then I add them to things and never get to enjoy them on their own. Although this would be delish over the pasta, I think I’m going to eat it all on it’s own 🙂 Good luck with your move! Only place I’ve ever been in Louisiana is New Orleans 🙂
    EA-The Spicy RD recently posted..Happy Belly, Healthy Life | Oatmeal Peanut Butter Chia Chocolate Chip Breakfast CookiesMy Profile

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    • So true. This is almost better on it’s on because other foods take away from the flavor, but ya know I like to eat so sometimes need a bit more. 😉 Thanks EA!

      Reply

    • Thanks Courntey. I hear ya, as much as I love them, I just don’t cook with mushrooms as much as I should. They are so yummy.

      Reply

  7. I love that idea for cooking meals! I have so many pantry items I don’t use, I could probably do this every night for a month. And I love mushrooms- this looks delish!
    Tori recently posted..Abs on FireMy Profile

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  9. Congrats on the move!! I lived in New Orleans during my dietetic internship and LA is so much fun…the daiquiri stops are no joke. Yay for new beginnings 🙂 This veggie sautee is so simple yet so satisfying. I love the big chunks of veggies over pasta.
    Alanna recently posted..Pesto Crust-less QuicheMy Profile

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    • Thanks! How cool you did your internship there. I can’t wait to visit again, it’s been since college for me and that was a long time ago.

      Reply

    • Thanks! I think it’s about 4 to 4 1/2 hours away so I definitely want to go again (last visit was in college a long time ago!). 🙂

      Reply

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