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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