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Mark, Mary
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Vermicelli with Artichokes and Mushrooms
Gourmet Archives
Among the many important
family occasions indelible in my memory is
my younger son's birthday
celebration in 1982. He invited his best friends
and his Latin teacher! We
did it up right, complete with candlelight and
music appropriate to the
festivities. This excellent dish accompanied my
first attempt at veal piccata. A roaring success!
2 garlic cloves,
crushed and minced
2 tablespoons minced fresh parsley leaves
1 teaspoon dried basil
2 tablespoons olive oil
1/4 pound fresh mushrooms, sliced
2 small bay leaves
6 tablespoons unsalted butter
2 tablespoons flour
1 cup hot chicken stock
1/2 cup half-and-half
1/4 cup dry white wine
One 14-ounce can artichoke hearts packed in brine,
drained
and cut into bite-size pieces
Salt and freshly ground black pepper to taste
1/2 pound vermicelli, cooked al dente
and drained well
1/4 cup freshly grated Parmesan cheese
In a skillet cook
the garlic, parsley, and basil in the olive oil over
moderate heat 2
minutes. Add the mushrooms and bay leaves.
Cook mixture,
stirring, for 3 minutes.
In a saucepan melt the butter over moderate heat, add the flour and
cook the
roux, stirring, for 2 minutes. Remove pan from heat, stir in
the hot chicken
stock and cook mixture over moderately low heat,
stirring, until smooth.
Stir in the half-and-half and wine. Cook the
mixture, stirring, until thickened.
Add the mushroom mixture and
the artichoke hearts, heat the mixture,
stirring, until heated through.
Add salt and pepper to taste.
In large serving bowl toss the vermicelli with the mixture and
sprinkle with
the Parmesan. Serves 4 to 6.
Featured Archive Recipes:
Vermicelli with Ricotta Sauce
Tortellini with Gorgonzola Sauce
Inge's Spaetzle Mushroom Gratin
Pasta Gratin with Gruyère
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