Farfalle with Creamy Wild Mushroom Sauce

Farfalle with Creamy Wild Mushroom Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup dry white wine
  • 12 ounces presliced exotic mushroom blend
  • 2/3 cup whipping cream
  • Minced fresh parsley (optional)
  • 1 tablespoon minced garlic
  • ¼ cup dry white wine
  • 1 ½ teaspoons salt, divided
  • + 19 more ingredients
    • ½ cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
    • 2 tablespoons chopped fresh parsley
    • 1/3 cup finely chopped shallots
    • 1 pound uncooked farfalle (bow tie pasta)
    • ½ cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
    • 1 tablespoon butter
    • 1 pound uncooked farfalle (bow tie pasta)
    • 1 tablespoon butter
    • 12 ounces presliced exotic mushroom blend
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon minced garlic
    • 2/3 cup whipping cream
    • 2 tablespoons chopped fresh parsley
    • 1/3 cup finely chopped shallots
    • Minced fresh parsley (optional)
    • ½ cup chopped onion
    • 1 ½ teaspoons salt, divided
    • ¼ teaspoon freshly ground black pepper
    • ½ cup chopped onion

Cook pasta according to package directions, omitting salt and fat; drain. 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 occas...

View full recipe at My Recipes

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