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Ingredients

• 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

Description

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Rachael Ray