INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 3233
Calories From Fat: 630
Total Fat: 71.2g
Cholesterol: 141.4mg
Sodium: 1343.1mg
Potassium: 5282.9mg
Carbohydrates: 539.5g
Fiber: 40.3g
Sugar: 101.5g
Protein: 118.8g