Farfalle in a Broth of Wild Mushrooms & Browned Shallots

Farfalle in a Broth of Wild Mushrooms & Browned Shallots
Photo by Scott Phillips

Ingredients

  • ¼ cup grated Parmigiano-Reggiano
  • ¼ tsp. Tabasco sauce; more to taste
  • 4 shallots (about 3 oz. total), sliced crosswise into ¼- to 1/8-inch thick rings
  • 3 cups low-salt canned chicken broth
  • ¼ lb. fresh oyster mushrooms
  • ¾ lb. dried farfalle
  • Kosher salt and freshly ground black pepper
  • + 4 more ingredients
    • 6 oz. fresh shiitake mushrooms
    • ¼ cup extra-virgin olive oil
    • 2 tsp. fresh thyme leaves, chopped
    • ¼ cup dry sherry

Put a large pot of salted water on to boil. Stem the shiitake and oyster mushrooms and thinly slice the caps. Heat 2 Tbs. of the oil in a large skillet over medium-high heat for 1 minute. Add the sliced mushrooms, season with salt and pepper, and cook, tossing occasionally, until soft, 2 to 3 mi...

View full recipe at Fine Cooking

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