Go Back

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


  • 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.


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