Farfalle Pasta with Exotic Mushroom Sauce

Farfalle with Exotic Mushroom Sauce

Farfalle with Exotic Mushroom Sauce

I was in the mood for pasta. The grey day reminded me of New Jersey in the winter—but about thirty degrees warmer. My dull headache due to the barometric pressure made me think of my friends who suffer migraines during this weather, and I’m thankful mine wasn’t so bad.

I found this recipe on Myrecipes.com. I changed the ratio of ingredients to my taste and because I was cooking for two.

1/2 pound uncooked farfalle (bow tie pasta)
2 tablespoon butter
8 ounces presliced exotic mushroom blend
1/3 cup chopped onion
1 finely chopped shallot
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 or less 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, drain.
Melt the butter in a large nonstick skillet over medium heat. Add the mushrooms, onion, shallots, 1 teaspoon salt, and pepper; cook 10 minutes, then add garlic and cook  for 2 minutes. Cook until liquid is reduced and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates slightly, stirring occasionally. Remove the skillet from heat.
Add the whipping cream, toss the pasta until coated evenly, then add the cheese, and 2 tablespoons parsley. Toss gently again to evenly coat the pasta. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

Attribution: Myrecipes.com


Serve them in a pretty bowl like this from Williams and Sonoma


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