If you know Shawn, you’ll understand that he has a serious taste bud romance going on with Mac and Cheese. It was to my great surprise that while he was going for seconds with this recipe he said, “I like this better than mac and cheese.” Now, whether or not he was just being nice, it still felt like this recipe was a winner and I had to share.
It’s originally a Cooking Light recipe from the cookbook “Cooking through the Seasons” (which I’m adoring), but it needed some extra sauce so I tweaked it. Every few months I decide to try and like a different fruit or vegetable. Last year it was mushrooms and I landed on this recipe. I’m so glad I did! 🙂
This is for Redbacks and Floral Gumboots! 😀
Farfalle with Creamy Wild Mushroom Sauce
3/4 lb uncooked farfalle (bow tie pasta)
2 T butter
12 oz presliced exotic mushroom blend (or bella/cremini blend if you can’t find it)
1/2 C chopped onion
1/3 C finely chopped shallots
1 T minced garlic (about 3 cloves)
1 1/2 t salt, DIVIDED
1/4 t fresh ground black pepper
1/2 C dry white wine (or white cooking wine) – this makes the mushrooms taste AMAZING
1 1/4 C whipping cream
1/2 C (2 oz) grated fresh parmigiano cheese
1/4 C asiago cheese
2 T chopped fresh parsley (or 2.5 t dried)
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Melt butter in a large skillet over medium heat. Add mushrooms, onions, shallots, garlic, 1 t 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.
3. Add cooked pasta, whipping cream, cheeses, and 2 T parsley, tossing gently to coat. Stir in remaining 1/2 t salt. Garnish with minced fresh parsley if desired. Serve immediately.
Yield: 8 servings (serving size 1 1/4 C)
If you try this, tell me what you think. 🙂