Farfalle with Creamy Wild Mushroom Sauce
- 1 pound uncooked farfalle (bow tie pasta)
- 1 tablespoon butter
- 12 ounces presliced exotic mushroom blend
- 1/2 cup chopped onion
- 1/3 cup finely 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 or dry vermouth
- 2/3 cup whipping cream
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh parsley
- Minced fresh parsley (optional)
- Produce
- Garlic (1 tablespoon)
- Onion (1/2 cup)
- Parsley, fresh (2 tablespoons)
- Parsley, fresh (1)
- Presliced exotic mushroom blend (12 ounces)
- Shallots (1/3 cup)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Salt (1 1/2 teaspoons)
- Pasta & Grains
- Farfalle (1 pound)
- Dairy
- Butter (1 tablespoon)
- Parmigiano-reggiano cheese, grated fresh (1/2 cup)
- Whipping cream (2/3 cup)
- Beer, Wine & Liquor
- White wine or dry vermouth, dry (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 17, 2012 (1 year ago).
112 people saved this recipe.
