Farfalle with mushroom sauce
BY
MalDan
Daniel&Mallory• 1 pound farfalle (bow tie pasta)
• 1 tablespoon butter
•12 ounces predicted exotic mushroom blend
• 1/2 cup chopped onion
• 1/3 cup finely chopped shallots
• 1 tablespoon minced garlic
• 1 1/2 teaspoon salt, divided
• 1/4 teaspoon ground pepper
• 1/4 cup dry white wine
• 2/3 cup whipping cream
• 1/2 cup (2 ounces) grated parmigiano reggiano cheese
• 2 tablespoons chopped fresh parsley
Directions
Cook pasta according to package.
Melt butter in large 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.