Farfalle with Creamy Wild Mushroom Sauce

80 Reviews
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Becky Luigart-Stayner; Jan Gautro
Yield
8 servings (serving size: 1 1/4 cups)
By Krista Montgomery, M.S., R.D.
December 2006
RECIPE BY Cooking Light

This farfalle 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.

Ingredients

  • 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)

Nutritional Information

  • Calories 336
  • Caloriesfromfat 31%
  • Fat 11.4g
  • Satfat 6.9g
  • Monofat 3.1g
  • Polyfat 0.4g
  • Protein 12.1g
  • Carbohydrate 47.5g
  • Fiber 2.3g
  • Cholesterol 36mg
  • Iron 2.3mg
  • Sodium 577mg
  • Calcium 124mg

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

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Ratings & Reviews

sparklyredshoes's Review

hawkermurray
December 05, 2013
I followed other reviews and left out the parsley. I also doubled the cream and cheese, so potentially not as light as it was supposed to be. I also used egg noodles and added grilled chicken. A picky four year old even ate it, so needless to say, everyone was impressed. I would definitely make this again.

WOW! Yum! A bit of this and that too

TBTennessee
June 08, 2017
Loved this! Added a cup of vegetable broth and cooked that down prior to reducing with wine. Also added a teaspoon of crushed of Aleppo pepper at the end and mixed in. We also substituted a teaspoon of dried Italian seasoning for the parsley. DELISH!

AMAZING!

Linz2001um
July 19, 2017
Superb!! Made this with the Gallo Vermouth Dry wine. Honest, best dish of this type I have ever had.

hawkermurray's Review

MikeandChristy
February 28, 2011
Delish! Used sherry instead of the white wine, and thyme instead of the parsley. Will definitely make this again!

JCake17's Review

glowalk
November 03, 2010
I love this recipe. I have made it for guests many times. I typically use a ton of mushrooms (like 3 packages!) so that I can cut down on the pasta. I think the mushrooms are the prize of the dish anyway--so yummy once they have cooked down.

glowalk's Review

JuliaMC
June 17, 2013
Very good and easy to make! The only change I made was adding chicken.

DanaSam's Review

mtnmegs
October 20, 2009
This is delicious. I mixed up the onions and added some red. Also, I added sprigs of thyme while the mushrooms were cooking.

Geraldine1's Review

lacook
April 12, 2012
N/A

TBTennessee's Review

kudzukitty
February 21, 2011
This is so good! I cut up two chicken breasts, cooked in butter and then added to the recipe at the end. It was so delicious! Definitely a keeper!!

springhilllad's Review

Wordbird
August 07, 2010
Excellent taste, used baby portobella mushrooms. Served with salmon.
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