Nah, this is good stuff, and if you're not paying attention you don't even notice the lack of meat. What's awesome too is that I cut my grocery bill by 1/3 this week. I can't claim this is all because I didn't buy meat, because I did. I'm still eating meat. But I'm not eating as much, and I've found these recipes use common ingredients so I'm buying fewer items in larger packages and utilizing leftover ingredients.
This recipe has been adapted fromVegetarian: Over 300 Healthy and Wholesome Recipes Chosen from Around the World.So far I've discovered three recipes I've really enjoyed out of this book, and I look forward to trying some more, like beet, wild mushroom and potato casserole.
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But I digress. Oil and butter that's where we're at.
Another thing about the mushrooms - the beans are a texture and the pasta is the body of this dish, so your mushrooms are essentially your flavor as well as an additional texture. If you can, if your store carries a variety of mushrooms I would suggest experimenting and finding a blend that works for you. Tonight I am making this dish again for dinner and I'm going to use regular fresh mushrooms along with a small package of fresh portabellas to throw into the mix. We'll see how it goes.