Farfalle with Creamy Wild Mushroom Sauce
1 pound uncooked farfalle (bow tie pasta)
1 tablespoon of portabello garlic flavored olive oil or porcini flavored olive oil
12 oz. exotic mushroom blend
(if unavailable use all cremini mushrooms)
½ cup chopped onion
⅓ cup finely chopped shallots
1 tablespoon minced garlic
1 ½ teaspoon salt divided
¼ teaspoon freshly ground black pepper
¼ cup dry white wine
⅔ cup whipping cream
½ cup grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Cook pasta according to package directions, omitting salt and fat; drain.
Heat the mushroom olive oil in a large non-stick pan over medium-high heat. Add the mushrooms, onion, shallots garlic, 1 teaspoon salt, and pepper; cook until liquid evaporates and mushrooms are tender (about 10 minutes) stir occasionally. Remove from heat.
Add the cooked pasta, whipping cream, cheese and 2 tablespoons parsley, tossing gently to coat. Stir in the remaining ½ teaspoon salt.
Garnish with minced fresh parsley if desired. Serve immediately.
Yield 8 servings.