Friday, February 27, 2009

Farfalle with Creamy Wild Mushroom Sauce

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.

8 servings (serving size: 1 1/4 cups)
* 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
* 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.

Nutritional Information
Calories: 336 (31% from fat)
Fat: 11.4g (sat 6.9g,mono 3.1g,poly 0.4g)
Protein: 12.1g
Carbohydrate: 47.5g
Fiber: 2.3g
Cholesterol: 36mg
Iron: 2.3mg
Sodium: 577mg
Calcium: 124mg

Becky Luigart-Stayner; Jan Gautro


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