Instructions: There was a time when wild mushrooms were scarce. Mostly, they came in cans or were dried. Today, most good markets carry a variety of wild mushrooms as well as cultivated ones like shiitake or oyster mushrooms, which are also quite flavorful.

Bring a large pot of water to a boil Add a little salt and olive oil.

Prepare the sauce: Depending upon the size, cut each mushroom into 2 or 3 pieces-you dont want them too small. In a large skillet, heat the oil and 1 tablespoon butter. Over medium-high heat, stir in the shallots, garlic, and the mushrooms, and cook 3 to 4 minutes.

Deglaze the pan with the chicken stock, sprinkle with thyme, and reduce by half. Prepare the pasta; Cook the angel hair in the pot of boiling water until al dente, about 1 minute. Drain. Finishing the sauce: To the skillet, add the arugula and the remaining 2 tablespoon butter. Stir in the pasta and the 3 tablespoon grated cheese and toss to combine well. Heat thoroughly. Correct seasoning with freshly ground pepper and salt.

Presentation: Divide the pasta and mushrooms evenly and mount in the center of 4 heated plates. Sprinkle lightly with Parmesan cheese and serve immediately.

To prepare ahead: When preparing the sauce reduce the sauce slightly rather than by half, and continue with the recipe at serving time.

Serves 4.

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