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Title: Angel Hair Pasta With Wild Mushrooms
Yield: 1

Ingredients

      9 oz wild mushrooms; (morels,
           -shiitake,
      1    ; chanterelles,
      1    ; porcini, black
      1    ; trumpet, etcup)
      1 tb olive oil
      3 tb unsalted butter; (1 1/2
           -ounce)
      2    shallots; minced
      1 ts finely minced garlic
      1 c  chicken stock
      1 ts chopped thyme
      1 lb fresh angel hair pasta
      2 c  trimmed arugula; (about 2
           -ounce)
      3 tb grated parmesan cheese plus
           -additio; nal as
      1    ; needed
      1    salt
      1    freshly ground pepper

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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