Recipe - Angel Hair Pasta With Wild Mushrooms

9 ounce Wild mushrooms; (morels,
shiitake,
; chanterelles,
; porcini, black
; trumpet, etcup)
1 tablespoon Olive oil
3 tablespoon Unsalted butter; (1 1/2
ounce)
2 Shallots; minced
1 teaspoon Finely minced garlic
1 cup Chicken stock
1 teaspoon Chopped thyme
1 pound Fresh angel hair pasta
2 cup Trimmed arugula; (about 2
ounce)
3 tablespoon Grated Parmesan cheese plus
additional as
; needed
Salt
Freshly ground pepper

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 piecesyou don't want them too small. In a large skillet, heat
the oil and 1 tablespoon butter. Over mediumhigh 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.

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Recipe by: Good Morning America

Converted by MM_Buster v2.0l.