Mushrooms are one of nature's most precious gifts and with the drop in temperature, they're in season! Even with a light cream sauce, the mushrooms truly stand out as the lead roll in this must-add to your collection dish. By using an exotic mushroom blend: a combination of shiitake, cremini and oyster mushrooms- each bite brings a slightly different burst of hearty, rich flavor. Even if you make this dish for 2, don't cut the recipe in half. This dish is just as tasty reheated for leftovers!
Tip: Try to purchase mushrooms that are firm, with a fresh, smooth and dry appearance. A closed veil under the cap indicates a delicate flavor, while an open veil will provide a richer flavor.
Read on for the recipe from Cooking Light Magazine
- 1 pound uncooked farfalle (bow tie pasta)
- 1 tablespoon butter
- 12 ounces of mushrooms (a good mix of shiitake, cremini and oyster)
- 1/2 cup chopped onion
- 1/3 cup chopped shallots
- 1 tablespoon minced garlic
- 1 1/2 teaspoons salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 2/3 cup heavy cream
- 1/2 cup grated fresh Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh parsley
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, heavy cream, cheese and 2 tablespoons of parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley if desired. Serve immediately. Serves 6-8.
Recipe from Cooking Light Magazine, December 2006
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