Farfalle With Creamy Wild Mushroom Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I had this for dinner the other night - excellent with some good crusty bread. Ingredients:
1 lb farfalle pasta, uncooked |
1 tablespoon butter |
12 ounces mushrooms, presliced exotic |
1/2 cup onion, chopped |
1/3 cup shallot, finely chopped |
1 tablespoon garlic, minced |
1 1/2 teaspoons salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup dry white wine |
2/3 cup whipping cream |
1/2 cup parmigiano-reggiano cheese, grated |
2 tablespoons fresh parsley, chopped |
Directions:
1. Cook pasta according to package directions, omitting salt, drain.
2. In a large nonstick skillet, melt the butter over medium high heat.
3. Add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
4. Cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
5. Add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
6. Remove from heat.
7. Add pasta, cream, cheese, and parsley. Toss gently to coat.
8. Stir in remaining salt.
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