Farfalle with Creamy Wild Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This farfalle 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. Ingredients:
1 pound uncooked farfalle (bow tie pasta) |
1 tablespoon butter |
12 ounces presliced 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 |
2/3 cup whipping cream |
1/2 cup (2 ounces) grated fresh parmigiano-reggiano cheese |
2 tablespoons chopped fresh parsley |
minced fresh parsley (optional) |
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 minced fresh parsley, if desired. Serve immediately.
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