Spaghetti with Porcini Mushrooms and Arugula
You can use any mushroom in this dish, but I prefer the porcini mushroom. If you use dried mushrooms, reconstitute them by cooking the dried mushrooms in 2 cups of chicken broth for 20 minutes, then drain off and reserve the stock for later use.
Ingredients
- 1 cup porcini mushrooms, sliced
- 1 cup arugula, chopped
- 2 shallots, diced
- 2 cloves garlic, minced
- 2 tablespoons chopped chives
- 2 tablespoons capers
- 1/2 cup white wine
- 1/4 cup chicken stock
- 2 tablespoons olive oil
- 1 pinch crushed red pepper
- Salt and pepper
- 1 lb penne pasta
Instructions
In a pre-heated pan on medium to high heat, add olive oil with crushed red pepper, then brown the shallots and garlic (about 3-5 minutes). Then add mushrooms, arugula, and capers. Cook an additional 3-5 minutes. Deglaze with white wine and cook until wine is reduced (about 3 minutes). Then add chicken stock (or stock reserved from boiling dried mushrooms) and cook 5-10 minutes or until sauce is reduced until thickened. Salt and pepper to taste. Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well, and cook until al dente (tender but firm to the bite), about 10 minutes. In a large bowl, thoroughly mix sauce into pasta. Garnish with chives and serve.
