1 pound pappardelle
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.
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.