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.

A Message from our Provider:

“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””