Mushroom and Artichoke Fettuccine

1-pound small white or crimini mushrooms wiped clean and stems trimmed, or 1-pound portabellas, stems removed and sliced into 1/2 inch thick slices.
2 cans water-packed artichoke quarters, drained and sliced in half again.
3 tbs. olive oil
2-4 large garlic cloves, chopped
1 tbs. chopped fresh thyme
4 cups low-salt chicken broth
8 cups chopped fresh spinach
Salt and pepper to taste
1 pound-cooked fettuccine (about 8 cups)
2/3 cup grated fresh Parmesan cheese, divided
Chopped parsley for garnish

Heat 2 tablespoons of oil in a large nonstick skillet over high heat. Add mushrooms; sauté 1 minute. Add the sliced artichokes; sauté 5 minutes. Add garlic; sauté 2 minutes. Add broth, thyme and salt to taste, reduce heat, and simmer uncovered 12 minutes. Combine mushroom mixture, remaining oil, spinach, pasta, 1/3-cup Parmesan cheese and parsley, toss well and adjust salt and pepper. Sprinkle with remaining cheese.

Serves 6.

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.