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    Angel Hair Pasta with Wild Mushrooms

    Source of Recipe


    List of Ingredients

    9 ounces wild mushrooms, morels, shiitake, chanterelles, porcini, black trumpet, etc.
    1 tablespoon olive oil
    3 tablespoons unsalted butter
    2 shallots, minced
    1 teapoon finely minced garlic
    1 cup chicken stock
    1 teaspoon chopped thyme
    1 pound fresh angel hair pasta
    2 cups trimmed arugula
    3 tablespoons grated Parmesan cheese plus additional as needed
    freshly ground pepper


    Bring a large pot of water to a boil Add a little salt and olive oil. Prepare the sauce: Depending upon the size, cut each mushroom into 2 or 3 pieces, you don't want them too small. In a large skillet, heat the oil and 1 tablespoon butter. Over medium high heat, stir in the shallots, garlic, and the mushrooms, and cook 3 to 4 minutes. 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 until al dente, about 1 minute. Drain. Finishing the sauce: To the skillet, add the arugula and the remaining 2 tablespoons butter. Stir in the pasta and the 3 tablespoons grated cheese and toss to combine well. Heat thoroughly. Correct seasoning with freshly ground pepper and salt. Presentation: Divide the pasta and mushrooms evenly and mount in the center of 4 heated plates. Sprinkle lightly with Parmesan cheese and serve immediately. Serves 4.




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