Saturday, November 12, 2011

Farfalle with Creamy Wild Mushroom Sauce

In my humble opinion one really can't go wrong with pasta....add some mushrooms and cream to that and you  are just showing out.  I recently found this recipe (and for the life of me I cannot remember where so I apologize to the author but promise not to take credit for it myself) and thought it would be a perfect, inexpensive dinner with friends.  Per the usual, I emailed some friends and planned our feast!!

Farfalle with Creamy Wild Mushroom Sauce

1 pound uncooked farfalle (bow tie pasta) 
1 tablespoon butter 
12 ounces presliced exotic mushroom blend (I used baby bellas and shitake mushrooms)
1/2 cup chopped onion 
1/3 cup finely chopped shallots 
1 tablespoon minced garlic 
1 1/2 teaspoons salt, divided 
1/4 teaspoon freshly ground black pepper 
1/4 cup dry white wine 
2/3 cup whipping cream 
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese 
2 tablespoons chopped fresh parsley 
Minced fresh parsley (optional) 
Cook pasta according to package directions, omitting salt and fat; drain.

Note: always add a little bit of olive oil and salt to the boiling water as this is the only chance to season the pasta with the salt and keep it from sticking together or the bottom of the pan with the oil.

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. 
Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. 
Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.
 Of course this is made better with the rosemary butter rolls and a spicy arugula salad!
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