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Ingredients
- 9 ounce Wild mushrooms, (morels, shiitake, chanterelles, porcini, black trumpet, etcup)
- 1 Tbsp. Extra virgin olive oil
- 3 Tbsp. Unsalted butter, (1 1/2 oz)
- 2 x Shallots, chopped
- 1 tsp Finely chopped garlic
- 1 c. Chicken stock
- 1 tsp Minced thyme
- 1 lb Fresh angel hair pasta
- 2 c. Trimmed arugula, (about 2 oz)
- 3 Tbsp. Grated Parmesan cheese plus additional as needed Salt Freshly grnd pepper
Directions
- There was a time when wild mushrooms were scarce. Mostly, they came in cans or possibly were dry. Today, most good markets carry a variety of wild mushrooms as well as cultivated ones like shiitake or possibly oyster mushrooms, that are also quite flavorful.
- Bring a large pot of water to a boil Add in a little salt and extra virgin olive oil.
- Prepare the sauce: Depending upon the size, cut each mushroom into 2 or possibly 3 pcs-you do not want them too small. In a large skillet, heat the oil and 1 Tbsp. butter. Over medium-high heat, stir in the shallots, garlic, and the mushrooms, and cook 3 to 4 min.
- Deglaze the pan with the chicken stock, sprinkle with thyme, and reduce by half. Prepare the pasta; Cook the angel hair in the pot of boiling water till al dente, about 1 minute. Drain. Finishing the sauce: To the skillet, add in the arugula and the remaining 2 Tbsp. butter. Stir in the pasta and the 3 Tbsp. grated cheese and toss to combine well. Heat thoroughly. Correct seasoning with freshly grnd pepper and salt.
- Presentation: Divide the pasta and mushrooms proportionately and mount in the center of 4 heated plates. Sprinkle lightly with Parmesan cheese and serve immediately.
- To prepare ahead: When preparing the sauce reduce the sauce slightly rather than by half, and continue with the recipe at serving time.
- Serves 4.
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