Name: Mushroom Pasta Pilaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
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

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Recipe by Jainagirl

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Mushroom Pasta Pilaf created by DailyInspiration

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!

Ready In:: 30mins
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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 (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

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.
Add onion and saute until tender. Add garlic and saute 1 minute.
Add mushrooms and saute until tender and liquid they give off cooks off.
Season mixture to taste with sea salt and freshly ground black pepper.
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.
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.
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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RECIPE MADE WITH LOVE BY

@Jainagirl

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@Jainagirl

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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!"

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photo by DailyInspiration

4/15/2014

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review by DailyInspiration

4/15/2014

We are mushroom lovers and this pilaf was really delicious. Made as directed with the exception that I left out the arugula salad. We did; however, serve this dish with a separate side salad and it made a really nice light dinner. Made for Spring PAC, 2014.

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creation by Jainagirl

10/26/2010

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!