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Recipe: Angel Hair Pasta With Wild Mushrooms
Similar Categories: Angel, Hair, Pasta, Wild, Mushrooms
9 ounces wild mushrooms, morels, shiitake, chanterelles, porcini,
black trumpet, etc.
1 tablespoon olive oil
3 tablespoons unsalted butter
2 shallots, minced
1 teapoon finely minced garlic
1 cup chicken stock
1 teaspoon chopped thyme
1 pound fresh angel hair pasta
2 cups trimmed arugula
3 tablespoons grated Parmesan cheese plus additional as needed
salt
freshly ground pepper
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 tablespoons
butter. Stir in the pasta 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 mount in the
center of 4 heated plates. Sprinkle lightly with Parmesan cheese and
serve immediately.
Serves 4.
black trumpet, etc.
1 tablespoon olive oil
3 tablespoons unsalted butter
2 shallots, minced
1 teapoon finely minced garlic
1 cup chicken stock
1 teaspoon chopped thyme
1 pound fresh angel hair pasta
2 cups trimmed arugula
3 tablespoons grated Parmesan cheese plus additional as needed
salt
freshly ground pepper
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 tablespoons
butter. Stir in the pasta 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 mount in the
center of 4 heated plates. Sprinkle lightly with Parmesan cheese and
serve immediately.
Serves 4.
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