Artichoke, Mushroom and Onion Sauté
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Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
a vegetarian sauté that can be served over pasta, eaten as a side dish or for non-vegetarians spooned over chicken or steak.
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.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/artichoke-mushroom-and-onion-saute/