Spring Mushroom and Arugula Pasta
Morels are the supreme springtime mushrooms. They are easiest to clean if you halve them lengthwise; leaving them whole is more attractive, but you must be extra diligent when cleaning them.
Ingredients
- 1 lb (500 g) linguini, spaghetti or other long pasta
- 1-1/2 tbsp (22 mL) extra-virgin olive oil
- 2 shallots, thinly sliced
- 1 clove garlic, minced
- 8 oz (250 g) morel mushrooms, whole or halved, or 12 oz/375 g cremini, shiitake or other mushrooms, sliced
- 1/4 cup (60 mL) white vermouth or wine
- 3/4 tsp (4 mL) salt
- 1 large bunch arugula, chopped
- 2 tbsp (30 mL) butter
- Grated Parmesan cheese
Preparation
In large pot of boiling salted water, cook pasta until al dente. Reserving 1/2 cup/125 mL of the water, drain.
Meanwhile, in large skillet, heat oil over medium-high heat; fry shallots and garlic until garlic just begins to turn light golden, about 2 minutes. Add mushrooms and sauté until tender, about 2 minutes. Add vermouth and salt; cook until liquid is reduced by half.
Add reserved water, pasta, arugula and butter; cook until arugula is wilted, butter is melted and liquid no longer pools in bottom of pan. Serve with cheese on side.
Makes 4 to 6 servings.
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