Italian "Sausage", Artichoke and Shitake mushrooms -  Fettuccini

List of ingredients

                                                  2 handfuls of dried Shitake Mushrooms (re-constitute in warm water)
2 cans/jars of Artichoke Hearts, quartered
1 medium sized Onion, diced
1 whole Garlic bulb (11 cloves +/-, peeled, chopped)
1 (regular sized?) package of Sun Dried Tomatoes (about 2 handfuls)
1 32oz? can of Diced Tomatoes (or dice 2 medium tomatoes)
1 box of Boca Meatless Italian Sausage (yum!)
Kosher Salt (large granules)
Fresh Basil leaves, 1 handful, chopped
1 box of Fettuccini Noodles

 		                                                 

 

Go ahead and put on your water to boil the fettuccini noodles.  Once it starts to boil, throw in the fettuccini, and boil until al dente.  I found that fettuccini takes longer to cook than spaghetti, so check it often until you are sure it is just right.

Throw about 2 handfuls of dried Shitake mushrooms into a bowl of warm water to start re-constituting them.

Dice 1 medium onion
 


Cut the ends off both sides


make a shallow slice on one side lengthwise


start at slice and peel off one layer


slice in half lengthwise


start slicing one of the halves lengthwise


squeeze on both sides of onion half while slicing to keep nice uniform, parallel slices


continue until entire half is all lengthwise slices


turn onion half 45 degrees and cut across slices to create "dices".


keep squeezing slices together as you go...


All diced up! Repeat with second half...

 Quarter the Artichoke hearts



 

Toss the diced Onion and quartered Artichoke hearts into hot oil (I use a wok) and seer until onions start to get clear and slightly browned.

Chop one whole Garlic bulb (about 11 cloves) into match head sized pieces


 

throw Garlic, Shitake Mushrooms and Sun Dried Tomatoes into mix, turn over a couple times and simmer

Chop up handful of fresh basil leaves, and throw those and 1 can of diced tomatoes into the mix, turn over a couple times and simmer



Add the Kosher salt granules to taste at this point so the large granules don't end up as crunchy, salty nuggets in the final mix. 
Adding salt at this time also releases the juices from all of the veggies and helps to create a sauce with the oil. 

Now thaw and cut the Boca Meatless Italian Sausage as shown

Fry the sausage pieces in a sauce pan (or frying pan) to brown them while the other goodies are simmering.

Toss those into the mix and turn over a couple times and serve on the fettuccini noodles that have been boiling the whole time.

I hope you skipped lunch!

( unless this is lunch!! )

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