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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is based on one from Rachael Ray, but I changed it around quite a bit to suite our tastes and what I had on hand. Anyway, this works on its own as a main dish or as a side dish with beef or chicken. It's quite hearty! Ingredients:
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 |
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 |
Directions:
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.
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