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Wild About Mushrooms Sauce With Whole Wheat Pasta, Arugula And Hazelnuts

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Rachael Ray
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main-dish salad low carb memorial day dinner lunch italian
Photo: Rachael Ray

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Ingredients for 4 servings

salt

Whole wheat gemelli or penne pasta

1 ounce dried porcini mushrooms

3 cups chicken or vegetable stock

1/4 cup extra virgin olive oil (EVOO)

8 portobello mushroom caps, wiped clean and sliced

1/2 pound shiitake mushrooms, stems removed and thinly sliced

4 cloves garlic, finely chopped

2 large shallots, thinly sliced

5-6 sprigs fresh thyme

1/4 teaspoon allspice (eyeball it)

Coarse black pepper

2 cups arugula leaves, shredded

pecorino Romano or other sheep’s milk cheese, for shaving or grating liberally

1/2 cup chopped hazelnuts, toasted

Luxurious option for really earthy mushroom freaks: truffle oil, for drizzling

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