Farfalle with Creamy Wild Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe scored high in our Test Kitchens for its rich flavor and ultracreamy texture. The exotic mushroom blend, a combination of shiitake, cremini, and oyster mushrooms, is sold in eight-ounce packages. If unavailable, you can use all cremini mushrooms. Cooking Light, DECEMBER 2006 farfalle (bow tie pasta), butter, sliced exotic mushroom blend or cremini mushrooms, onion, shallots. garlic, salt, ground black pepper, dry white wine, whipping cream, fresh Parmigiano-Reggiano cheese, fresh parsley cvt Ingredients:
1 pound dry farfalle (bow tie pasta) |
1 tablespoon butter |
53 g (12 ounces) sliced exotic mushroom blend |
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 |
159 g (2/3 cup) liquid heavy whipping cream |
2 ounces (1/2 cup) grated fresh parmigiano-reggiano cheese |
2 tablespoons chopped fresh parsley |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. 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.
3. Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with additional minced fresh parsley, if desired. Serve immediately.
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