Recipe information
Yield
4 servings
Ingredients
Omit
Sherry (the dry white wine remains)
Gruyère cheese
Swap
3 tablespoons chopped fresh chives, plus additional for garnish, for the thyme
Chicken stock for the beef stock
Add
1 15-ounce can hearts of palm, drained and sliced
2 cups stemmed and chopped arugula leaves
1 pound pappardelle (wide ribbon pasta)
Preparation
Step 1
Bring a large pot of water to a boil. Add the pasta and salt and cook until al dente.
Step 2
Prepare the mushrooms and sauce just as for the master recipe, #271, using chives, white wine, and chicken stock rather than the thyme, sherry, and beef stock. When completed, stir in the hearts of palm and heat through. Adjust salt and pepper to taste. Fold in the arugula leaves and toss with the pasta or egg noodles to combine. Top with additional chives for garnish.
