Farfalle with Creamy Wild Mushroom Sauce Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Krista Montgomery, M.S., R.D.
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 package
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)
Instructions
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, 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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