Farfalle with Creamy Mushroom Sauce
Hi there pals. I wanted to quick share a delicious recipe that I made last week.
- 1 pound of farfalle (uncooked)
- 1 tbsp butter 12 ounces presliced exotic mushroom blend (I used a more affordable blend of mushrooms that were not so exotic- those things are pricey!)
- ½ cup chopped onion
- 1/3 cup finely chopped shallots
- 1 tbsp minced garlic (I use the kind that comes already minced in a jar)
- 1 & ½ tsp salt
- ¼ tsp ground pepper
- ¼ cup white wine 2/3 cup whipping cream
- ½ cup freshly grated Parmigiano-Reggiano cheese
- Cook pasta according to package directions, omitting salt and fat; drain.
- 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.
- Add the cooked pasta, whipping cream, and cheese, tossing gently to coat.
- Stir in remaining 1/2 teaspoon salt.
- Garnish with minced fresh parsley, if desired.
- Serve immediately.
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