Saturday, August 16, 2014

Farfalle with Creamy Mushroom Sauce

I've been super busy, but last night I finally made something new and blog-worthy!  I had a rare craving for pasta, and this was the result.  This is from Cooking Light magazine.  I had to adapt a little because the mix of wild mushrooms wasn't available, as noted.


  • 1 pound uncooked farfalle (bow tie pasta)  (I used a 12oz package)
  • 1 tablespoon butter 
  • 12 ounces presliced exotic mushroom blend (I used a mix of oyster, shiitake, and crimini)
  • 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)

  1. Cook pasta according to package directions; 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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