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| General Category : Main Course |
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| Food Group : Vegetables, Pasta, Cheese/Other Dairy |
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| Cuisine Type : Vegetarian |
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| Preparation Method : Boil/Simmer |
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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.
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Ingredients
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1 lb (500 g) linguine, spaghetti or other long pasta |
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1-1/2 tbsp (22 mL) extra-virgin olive oil |
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2 shallots, thinly sliced |
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1 clove garlic, minced |
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8 oz (250 g) morel mushrooms, whole or halved, or 12 oz/375 g cremini, shiitake or other mushrooms, sliced |
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1/4 cup (60 mL) dry white vermouth or wine |
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3/4 tsp (4 mL) salt |
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1 large bunch arugula, chopped |
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2 tbsp (30 mL) butter |
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Grated Parmesan cheese |
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Preparation
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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.
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Nutritional information
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Per each of 6 servings (without cheese): about 368 cal, 11 g pro, 9 g total fat (3 g sat. fat), 60 g carb, 5 g fibre, 10 mg chol, 555 mg sodium. % RDI: 7% calcium, 25% iron, 10% vit A, 5% vit C, 81% folate.
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Source
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Homemakers Magazine: May 2007
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