Pasta With Brie, Mushrooms, and Arugula

"I was on a quest to use up leftovers from the holiday meal. This is very creamy and tasty. I used a brie with truffles in it. The mushrooms and arugula work really well together. From Epicurious and Real Simple Nov. 2009"
 
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photo by Chicagoland Chef du photo by Chicagoland Chef du
photo by Chicagoland Chef du
Ready In:
35mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Cook pasta as directed. Reserve 1/2 C of pasta water, drain pasta, return to pot.
  • Heat oil in large skillet over medium-high heat. Add mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2-3 minutes.
  • Add the wine, 1/2 t salt, and 1/4 t pepper and cook until the mushrooms begin to brown, 5-6 minutes and liquid is nearly gone.
  • Toss the pasta with the brie and reserved water until pasta is coated.
  • Stir in mushroom mixture and arugula. Serve while hot.

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RECIPE SUBMITTED BY

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
 
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