October 2: Creamed Mushroom Saute with Hearts of Palm, Arugula, Pappardelle

1 pound pappardelle
   Salt
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, cut into pieces
4 garlic cloves, finely chopped
2 shallots, thinly sliced
1 1/2 pounds assorted mushrooms, such as cremini, portobello, shiitake, or fresh porcini, thinly sliced
3 tablespoons chopped fresh chives plus additional for garnish
   Freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken stock or broth
1/2 cup cream or half-and-half
1 15-ounce can hearts of palm, drained and sliced
2 cups stemmed and chopped arugula leaves

Bring a large pot of water to a boil. Add the pasta and salt and cook until al dente.

Heat a large nonstick skillet over medium to medium-high heat. Add the EVOO and butter. When the butter melts, add the garlic and shallots and swish around for 30 seconds, then add the mushrooms and combine. Sprinkle the chopped chives over the mushrooms.

Cook the mushrooms, stirring frequently, until they brown. Add salt and pepper to taste. Sprinkle the flour over the mushrooms and cook for 1 to 2 minutes more, stirring to evenly distribute. Whisk the wine into the pan first and cook it off for a minute, then whisk in the stock. Thicken the stock for a minute, then add the cream and stir the hearts of palm into the sauce. Heat through, adjust the salt and pepper to taste, and fold in the arugula leaves.

Toss with the pasta to combine. Top with additional chives for garnish.

4 SERVINGS

This is the last variation on the mushroom saute. I really like this one. I don't know what hearts of palm are, but they are really good. I love the pappardelle, too, but it's way too expensive to use very often. I halved this recipe, and I paid almost $5 for 1/2 pound of pasta! I didn't change the recipe, but I was out of chives, so I used a green onion instead.