Angel Hair Pasta with Wild Mushrooms
Source: adapted from cdkitchen.com
10 oz wild mushrooms - morels, shiitake, chanterelles, porcini, black trumpet, etc.
1 T olive oil
3 T unsalted butter
2 shallots, minced
1 tsp finely minced garlic
1 cup chicken stock
1 tsp chopped thyme
8 oz fresh angel hair pasta (whole wheat works well)
2 cups trimmed arugula (can substitute spinach)
3 T grated Parmesan cheese plus additional as needed
salt
freshly ground pepper
opt: cooked chicken, shrimp or sausage
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 or spinach and the remaining 2 tablespoons butter. Stir in the pasta, optional ingredients 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 mound in the center of 4 heated plates. Sprinkle lightly with Parmesan cheese and serve immediately.
4 servings