| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Gma2 | 1 | servings | |
INGREDIENTS
| 9 | oz | Wild mushrooms; (morels, shiitake, |
| ; chanterelles, | ||
| ; porcini, black | ||
| ; trumpet, etcup) | ||
| 1 | tb | Olive oil |
| 3 | tb | Unsalted butter; (1 1/2 ounce) |
| 2 | Shallots; minced | |
| 1 | ts | Finely minced garlic |
| 1 | c | Chicken stock |
| 1 | ts | Chopped thyme |
| 1 | lb | Fresh angel hair pasta |
| 2 | c | Trimmed arugula; (about 2 ounce) |
| 3 | tb | Grated Parmesan cheese plus additional as |
| ; needed | ||
| Salt | ||
| Freshly ground pepper |
INSTRUCTIONS
There was a time when wild mushrooms were scarce. Mostly, they came in cans or were dried. Today, most good markets carry a variety of wild mushrooms as well as cultivated ones like shiitake or oyster mushrooms, which are also quite flavorful. 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 tablespoon butter. Stir in the pasta and the 3 tablespoon 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. 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. Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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