Farfalle with Creamy Mushroom Sauce
This wonderful pasta has rich, well balanced and delicate taste that mushroom lovers will definitely appreciate. For the sauce you can buy any exotic mushroom blend, a combination of shiitake, cremini, and oyster mushrooms or other mushrooms, is sold in eight-ounce packages. If it is unavailable, you can use regular cremini mushrooms and the dish will be still fantastic.
- farfalle (bow tie) pasta - 1 lb., fresh or dry
- butter - 1 tablespoon
- olive oil - 1 tablespoon
- shallot - 1/2 cup, chopped
- mushroom blend - 12 oz, thinly sliced
- dry white wine - 1/4 cup + 1 tablespoon
- heavy cream - 2/3 cup
- kosher salt or porcini salt - to taste
- freshly ground black pepper - 1/4 teaspoon or to taste
- fresh thyme leaves - 1 teaspoon
- freshly grated Parmesan - to taste
- chopped fresh parsley - 2 tablespoons
- Melt the butter in a large skillet over medium-high heat.
- Add the olive oil and shallot. Cook 5-6 minutes or until soft and transparent, stirring occasionally.
- Add mushrooms and sauté for 8 more minutes.
- Meanwhile cook the pasta in a boiling salted water until al dente.
- Add the wine to the mushrooms and deglaze the pan, then pour the cream and thyme, bring to a boil. Season the sauce with salt and pepper to, cook for another 2 minutes or until liquid evaporates, stirring occasionally.
- Remove from heat. Toss the cooked pasta with creamy sauce, cheese, and 2 tablespoons parsley. Serve immediately.