Wild Mushrooms and Fideos with Arugula & Hazelnutsadapted a bit from RR's recipe in
Look + Cook
Ingredients:3 tbsp. olive oil1 medium onion, small dice2 large garlic cloves, mincedsalt and pepper small box Shitake mushrooms, slicedsmall box Crimini mushrooms, thick sliced1 quart chicken broth2 c. water 1 lb. fideos (broken spaghetti - 1 inch pieces)½ c. dry white wine¾ c. chopped hazelnuts, toasted2 tbsp. butter ¾ c. Parmigiano-Reggiano cheese or Parmesan for milder flavour 4 c. arugula, washed and spun dry½ lemon, juicedMaking the Dish:1. Season the onion and garlic with salt and pepper and sauté in the olive oil until shiny and becoming tender.2. Add the mushrooms in a couple batches and continue the sauté to brown the mushrooms.3. Add the pasta to the mix. Let it crisp and brown up around the edges a bit - it will get goldenand start to smell nutty.4. Pour the wine over it and stir it around to bring all the pasta and veg down into the bubblingwine.5. When the wine has absorbed, add the chicken stock one cup at a time and let it absorb almostcompletely before adding another cup. When the stock has been used up, use the water - again,one cup at a time.6. While the pasta cooks, toast the hazelnuts and have them ready to stir in.7. Prepare the arugula by placing it in salad bowl and drizzling it with the lemon juice and someolive oil. Toss to coat and set it aside.8. When the pasta is cooked to al dente, add the butter and the P-R cheese, tossing to distributethe cheese and melt the butter.9. Serve the pasta by placing a mound in a shallow pasta bowl, topped with a handful of thearugula and a scattering of the hazelnuts.10 Pass more cheese for extra sprinkling.