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There was a time when wild mushrooms were scarce.
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Mostly, they came in cans or possibly were dry.
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Today, most good markets carry a variety of wild mushrooms as well as cultivated ones like shiitake or possibly oyster mushrooms, that are also quite flavorful.
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Bring a large pot of water to a boil Add in a little salt and extra virgin olive oil.
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Prepare the sauce: Depending upon the size, cut each mushroom into 2 or possibly 3 pcs-you do not want them too small.
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In a large skillet, heat the oil and 1 Tbsp.
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butter.
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Over medium-high heat, stir in the shallots, garlic, and the mushrooms, and cook 3 to 4 min.
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Deglaze the pan with the chicken stock, sprinkle with thyme, and reduce by half.
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Prepare the pasta; Cook the angel hair in the pot of boiling water till al dente, about 1 minute.
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Drain.
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Finishing the sauce: To the skillet, add in the arugula and the remaining 2 Tbsp.
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butter.
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Stir in the pasta and the 3 Tbsp.
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grated cheese and toss to combine well.
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Heat thoroughly.
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Correct seasoning with freshly grnd pepper and salt.
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Presentation: Divide the pasta and mushrooms proportionately and mount in the center of 4 heated plates.
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Sprinkle lightly with Parmesan cheese and serve immediately.
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To prepare ahead: When preparing the sauce reduce the sauce slightly rather than by half, and continue with the recipe at serving time.
