Farfalle with Creamy Wild Mushroom Sauce

Source: Cooking Light

This recipe scored high in our Test Kitchens for its rich flavor and ultracreamy texture. The exotic mushroom blend, a combination of shiitake, cremini, and oyster mushrooms, is sold in eight-ounce packages. If unavailable, you can use all cremini mushrooms.

1 pound uncooked farfalle (bow tie pasta) (I ended up using about 12 ounces)
1 tablespoon butter
12 ounces presliced exotic mushroom blend (I used a combination of crimini and shiitake)
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
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)

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 occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the 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 cups)

NUTRITION PER SERVING: CALORIES 336(31% from fat); FAT 11.4g (sat 6.9g,mono 3.1g,poly 0.4g); PROTEIN 12.1g; CHOLESTEROL 36mg; CALCIUM 124mg; SODIUM 577mg; FIBER 2.3g; IRON 2.3mg; CARBOHYDRATE 47.5g

Krista Montgomery, M.S., R.D.
Cooking Light, DECEMBER 2006

I talked about this recipe HERE.