Farfalle with Creamy Wild Mushroom Sauce



Before I even start with the recipe, let me tell you, it was delicious!!! You do have to like mushrooms in order to like this meal. Once you prepare all the ingredients, its one two three done. :) It's definitely going on my rotation of meals to cook. It's made from all real food and it's perfect for the season. The recipe is from Cooking Light Cooking Through the Seasons



Farfalle with Creamy Wild Mushroom Sauce

1 lb uncooked farfalle (whole wheat)

1 tablespoon butter

12 oz presliced exotic mushroom blend (or any presliced 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 freshly ground black pepper

1/4 cup dry white wine

2/3 cup whipping cream

1/2 cup (2oz grated fresh Parmigiano-Reggiano cheese)

2 tablespoons chopped fresh parsley

minced fresh parsley (optional)




1. Cook pasta according to package directions omitting salt and fat. drain

2. Melt butter in a large nonstick skillet over med-high heat. Add mushrooms, onion, shallots, garlic, 1 teaspoon salt and pepper; cook 12 mins or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 mins or until liquid evaporates, stirring occasionally. Remove from heat.

3. Add 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. Yield 8 servings (serving size 1 1/4 cup)
When life hands you lemons, you make lemonade. But when life hands you hurricanes, you go surfing.” -Jon Foreman


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