Mushroom Pasta Pilaf

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces 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
• 1/4 cup dry sherry
• 1 teaspoon worcestershire sauce
• sea salt
• black pepper, freshly ground
• 2 1/4 ounces slivered almonds, toasted in a dry skillet over medium-low heat
• 5 ounces arugula
• 1/2 lemon, juiced and juice strained
• extra virgin olive oil

Recipe

• 1 in large saute pan with a tight-fitting cover, sauté broken pasta in aabout 1 tablespoon extra virgin olive oil over medium-low heat until golden. remove and reserve.
• 2 add onion and saute until tender. add garlic and saute 1 minute.
• 3 add mushrooms and saute until tender and liquid they give off cooks off.
• 4 season mixture to taste with sea salt and freshly ground black pepper.
• 5 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.
• 6 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.
• 7 serve pasta in bowls, topped with dressed greens and sprinkled with toasted almonds. optional: sprinkle with grated blend of parmesan and romano cheese.