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Angel Hair Pasta with Wild Mushrooms




Source of Recipe


internet






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
  
• salt
  
• freshly ground pepper
  






Instructions



1. Bring a large pot of water to a boil Add a little salt and olive oil.
   
2. 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.
   
3. Prepare the pasta; Cook the angel hair in the pot of boiling water until al dente, about 1 minute. Drain.
   
4. 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.
   






Final Comments


Serves 4