Cavatelli with wild mushrooms and arugula

Ingredients :

• 30 ml (2 tbsps) canola or olive oil
• 60 ml (4 tbsps) butter
• 500 g (1 lb) of mixed wild mushrooms, halved
• 180 ml (3/4 cup) white wine
• 500 ml (2 cups) 35% cream
• 160 ml (2/3 cup) veal demi-glace
• 500 g (1 lb) cavatelli

Arugula salad :

• 30 ml (2 tbsps) olive oil
• 1 large onion in half discs
• 500 ml (2 cups) fresh arugula leaves (baby)
• 60 ml (1/4 cup) pine nuts
• Cook onions over low heat in 15 ml (1 tbsp) olive oil for 10 minutes, stirring frequently. Reserve.
• Shavings of parmesan, to taste
• Salt and pepper

Preparation :

1. In a large pan of salted boiling water, cook pasta for 8 to 10 minutes, drain, and reserve.
2. In a large frying pan, heat oil and butter over high heat. Add the mushrooms and season.
3. Deglaze with white wine and reduce about by half.
4. Add the cream and reduce approximately by one third.
5. Add the veal demi-glace and cook for 2 minutes, until the glace is incorporated.
6. Verify seasoning.
7. Add cavatelli and reserve.
8. Cook onions over low heat in 15 ml (1 tbsp) olive oil for 10 minutes, stirring frequently. Reserve.
9. Roast pine nuts on a baking sheet for 1 minute in the oven over high heat (broil). Monitor carefully; as soon as the color changes, remove and transfer to a bowl to stop cooking. Reserve.
10. In a bowl, combine arugula, caramelized onions, and roasted pine nuts. Add the remaining 15 ml (1 tbsp) of olive oil and balsamic vinegar. Add salt and pepper. Mix well before serving.

Presentation :

Place cavatelli with wild mushrooms in a dish, and top with the arugula mixture. If desired, serve with parmesan shavings.