Name: Farfalle with Wild-Mushroom Sauce
Yield: 4 servings (serving size: 2 cups pasta, 2 tablespoons cheese, and 1 teaspoon chives)
Ingredients: 1 tablespoon olive oil; 1 cup diced onion; 6 cups sliced cremini mushrooms (about 1 pound); 4 cups thinly sliced shiitake mushroom caps (about 1/2 pound); 1 cup sliced oyster mushroom caps (about 3 1/2 ounces); ½ teaspoon dried thyme; ¼ teaspoon salt; ⅛ teaspoon black pepper; ¾ cup fat-free, less-sodium chicken broth; ¼ cup dry vermouth or white wine; 2 ½ teaspoons bottled minced garlic; 4 cups hot cooked farfalle (about 8 ounces uncooked bow tie pasta); ½ cup (2 ounces) finely shredded fresh Parmesan cheese; 4 teaspoons chopped fresh chives

Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add mushrooms, thyme, salt, and pepper; sauté 5 minutes. Stir in broth, vermouth, and garlic; reduce heat to medium-low, and cook 5 minutes.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Farfalle with Wild-Mushroom Sauce

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Farfalle with Wild-Mushroom Sauce

Account