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