Ingredients
2 tbsp butter
2 tbsp oil
12 ounces Shitake mushrooms,s temmed and sliced
1/2 cup sliced shallots
1 3/4 cup chicken broth
1 tbsp fresh sage
3 cups coarsely chopped arugula
1/2 tsp white or black truffle oil
1/3 cup grated parmesan cheese
Preparation
Cook butter and olive oil till butter begins to brown, about 2 min. Add mushrooms and shallots and saute till golden. (about 10 min.) Add stock and sage and simmer about 8 min. or till slighly reduced. Season Add arugula and stir til wilted. You can chop with hand blender at this point. Add gnocchi. Drizzle with oil. Serve on a platter with lots of cheese.
