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Farfalle with Creamy Wild Mushroom Sauce
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.



Category Entrée
Chef Cooking Light
Contributor Mitzi
Last Update 6/27/2016 7:54:23 PM
Prep Time 30 min
Cook Time 30 min
Serves 8
Ingredients

arrow_right Uncooked Farfalle, 1 Lb
 arrow_right Butter, 1 Tbls
 arrow_right Presliced Exotic Mushroom Blend, 12 Oz
 arrow_right Chopped Onion, 1 Lg
 arrow_right Finely Chopped Shallots, 3 Lg
 arrow_right Minced Garlic, 1 Tbls
 arrow_right Salt & Black Pepper
 arrow_right Dry White Wine, 1/4 Cup
 arrow_right Whipping Cream, 2/3 Cup
 arrow_right Grated Fresh Parmigiano-Reggiano Cheese, 1/2 Cup (2 Oz)

Cooking Instructions

PREPARATION
 Chop onion, shallots to yield 1 cup total
 Mince garlic
 Cook pasta according to package directions, omitting salt and fat; drain.
 
 COOKING
 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, tossing gently to coat.
 Stir in remaining 1/2 teaspoon salt.
 
 SERVING
 Serve immediately.


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