Angel Hair Pasta with Wild Mushrooms


6 ounces angel hair pasta
2 ounces cleaned shitake mushrooms
1 ounce oyster mushrooms
2 ounces straw mushrooms
2 ounces chanterelles
2 sprigs fresh tarragon leaves
1 stalk green onion, chopped
2 sprigs coarsely chopped dill
1 sprig finely chopped parsley
1 pinch chopped garlic
1/2 ounce dry white wine
1/4 ounce butter
2 ounces heavy cream
dash white Worcestershire sauce
salt to taste
dash Tabasco
1 ounce olive oil
6 cherry tomatoes
6 sprigs watercress
6 raddicio leaves for garnish


Cook pasta al dente. Run under cold water and keep until mushrooms are prepared. Slice mushrooms and place in shallow pan with butter over medium heat. Cook mushrooms, stirring, until hot. Add herbs and seasonings. Add wine and bring to a boil. Reduce heat and add cream. Heat up pasta in boiling water to which you’ve added a little olive oil. Strain. Place ½ cup angel hair on serving dishes by wrapping it around a fork and slowly dropping it in center of dish. Serve mushrooms over pasta. Garnish with tomatoes, watercress, raddicio leaf.

Serve hot.

Cooking & Recipes


The Inn at Woodstock Hill, South Woodstock, Connecticut

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