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Angel Hair Pasta with Wild Mushrooms

Servings 4


  • 9 ounces wild mushrooms morels, shiitake, chanterelles, porcini, black trumpet, etc.
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 2 shallots minced
  • 1 teaspoon 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


  1. Bring a large pot of water to a boil Add a little salt and olive oil.

Prepare the sauce:

  1. Depending upon the size, cut each mushroom into 2 or 3 pieces, you don't want them too small.
  2. In a large skillet, heat the oil and 1 tablespoon butter.
  3. Over medium high heat, stir in the shallots, garlic, and the mushrooms, and cook 3 to 4 minutes.
  4. Deglaze the pan with the chicken stock, sprinkle with thyme, and reduce by half.

Prepare the pasta;

  1. Cook the angel hair in the pot of boiling water until al dente, about 1 minute. Drain.

Finishing the sauce:

  1. To the skillet, add the arugula and the remaining 2 tablespoons butter.
  2. Stir in the pasta and the 3 tablespoons grated cheese and toss to combine well.
  3. Heat thoroughly.
  4. Correct seasoning with freshly ground pepper and salt.


  1. Divide the pasta and mushrooms evenly and mount in the center of 4 heated plates.
  2. Sprinkle lightly with Parmesan cheese and serve immediately.