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Mushroom Pasta Pilaf

8 ounces white button mushrooms, sliced
5 ounces shitake mushrooms, sliced
1 medium onion, diced, Vidalia preferred
2 garlic cloves, put through press
1 lb thin spaghetti, broken into 2-inch pieces, Barilla preferred
2 (14 1/2 ounce) cans beef broth or 2 (14 1/2 ounce) cans chicken broth
1 cup water
14 cup dry sherry
1 teaspoon Worcestershire sauce
sea salt
black pepper, freshly ground
2 14 ounces slivered almonds, toasted in a dry skillet over medium-low heat
5 ounces arugula
12 lemon, juiced and juice strained
extra virgin olive oil


In large saute pan with a tight-fitting cover, saute broken pasta in aabout 1 tablespoon extra virgin olive oil over medium-low heat until golden. Remove and reserve. Add onion and saute until tender. Add garlic and saute 1 minute. Add mushrooms and saute until tender and liquid they give off cooks off. Season mixture to taste with sea salt and freshly ground black pepper. Add broth and 1 cup plain water, worcestershire sauce and wine. Stir until blended. Bring to a boil. Reduce heat to simmer. Cover and cook over medium-low heat until liquid is absorbed, about 15 - 20 minutes. If pasta is not al dente at end of cooking time, add 1/2 cup water and cook, covered, until absorbed. If some liquid remains, uncover and reduce over medium heat, stirring often, until liquid is evaporated. Just before serving, drizzle greens with about 2 to 3 teaspoons olive oil and 2 to 3 teaspoons lemon juice to taste. Toss very gently. Serve pasta in bowls, topped with dressed greens and sprinkled with toasted almonds. Optional: Sprinkle with grated blend of parmesan and romano cheese.

Source: www.food.com