I went to a Housewarming Party this past Saturday to celebrate one of my best college friends moving to San Francisco! We carved pumpkins, ate lots of delicious food, drank wine, and danced! She lives in the Mission District and her new home is adorable!
For the potluck I decided to make Orecchiette with Mushrooms and Arugula. As always, I looked around at different recipes, compiled some ideas, and combined/altered them to make them my own. This dish was delightful at home (yes I tried it before I left) however by the time I brought it to Jacqueline's house and we sat down to eat about 2 hours had elapsed. The arugula had become wilted and the dish was at room temperature. I would love to make this dish again, however I probably wont make it "to go" again.
I chose this dish because I love Fall vegetables! I know Fall is here when I am craving mushrooms, arugula, squash, kale, endive, Brussels sprouts, beets, cabbage, and more!
What is your favorite Fall Vegetable???
Orecchiette with Mushrooms and Arugula
1 Box Orecchiette
8 ounces Shiitake Mushrooms Sliced
8 ounces Crimini Mushrooms Sliced
2 Large Shallots Sliced
2 Large Garlic Cloves Chopped
2/3 Cup Grated Parmesan Cheese
4 Tbsp Chopped Fresh Sage
4 Cups Really Good Chicken Broth
4 Cups Fresh Arugula
2 Tbsp Olive Oil
2 Tbsp Butter (Unsalted)
Heat olive oil with butter over medium heat until melted. Add mushrooms, garlic, and shallots and saute until browned. A lot of liquid will come out of the mushrooms and then cook off. Add chicken broth and sage and simmer until reduced by around 1/2 to 1/3 of its' original volume. Cook pasta in salted boiling water until al dente. Strain and add to simmering broth. Add 1/3 cup parmesan and remove from heat. Toss arugula into pasta and serve immediately with the additional parmesan cheese to top it off.
This could be made without the arugula. Try a different lettuce or herb instead or nothing at all! The mushrooms are very flavorful in this dish.
I will add some heat next time (Crushed Red Pepper probably).