Creamed Mushroom Saute with Hearts of Palm, Arugula, and Pappardelle

• Sherry (the dry white wine remains)
• Gruyere cheese
• 3 tablespoons chopped fresh chives, plus additional for garnish, for the thyme
• Chicken stock for the beef stock
• 1 15-ounce can hearts of palm, drained and sliced
• 2 cups stemmed and chopped arugula leaves
• 1 pound pappardelle (wide ribbon pasta)

1. Bring a large pot of water to a boil.
2. Add the pasta and salt and cook until al dente.
3. 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.
4. When completed, stir in the hearts of palm and heat through.
5. Adjust salt and pepper to taste.
6. Fold in the arugula leaves and toss with the pasta or egg noodles to combine.
7. Top with additional chives for garnish.

sherry, gruyere cheese, fresh chives, chicken, hearts of palm, arugula, pasta

Taken from www.epicurious.com/recipes/food/views/creamed-mushroom-saute-with-hearts-of-palm-arugula-and-pappardelle-374483 (may not work)