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FARFALLE WITH CREAMY MUSHROOM SAUCE

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Makes: 8 servings adjust
RICH FLAVOR ULTRA CREAMY TEXTURE.

Directions

 

Step 1

BRING PASTA WATER TO A BOIL (5 QUARTS NO SALT OR OIL)

Ingredients

  • 1 pound Farfalle Pasta

Step 2

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS (W/O OIL OR SALT) 12 MINUTES. DRAIN BEFORE MUSHROOMS ARE DONE AND OFF THE HEAT. (STEP3)

Ingredients

  • 1 tablespoon Butter
  • 12 ounces PRE SLICED MIXED MUSHROOMS, cremini, oyster, shitake
  • 12 cup Onion, chopped
  • 13 cup Shallot, finely chopped
  • 1 tablespoon Minced Garlic
  • 1 teaspoon Salt
  • 14 teaspoon Ground Black Pepper

Step 3

MELT THE BUTTER IN A LARGE NONSTICK SKILLET OVER MEDIUM OR MED/HIGH HEAT. ADD THE MUSHROOMS, ONION, SHALLOTS, GARLIC, SALT AND PEPPER. COOK 12 MINUTES OR UNTIL IQUID EVAPORATES AND MUSHROOMS ARE TENDER, STIRRING OCCASIONALLY.
 

Step 4

DRAIN PASTA AFTER 12 MINUTES. RETURN PASTA TO POT.

Ingredients

  • 14 cup Dry White Wine, pinot grigio

Step 5

ADD WINE TO MUSHROOMS IN SKILLET. COOK 2 MINUTES OR UNTIL LIQUID EVAPORATES, STIRRING OCCASIONALLY. REMOVE FROM HEAT.

Ingredients

  • 23 cup Whipping Cream
  • 12 cup PARMIGIANO-REGGIANO CHEE, grated, fresh
  • 2 tablespoons Fresh Parsley, chopped
  • 12 teaspoon Salt

Step 6

ADD MUSHROOMS TO COOKED PASTA. ADD REMAINING INGREDIENTS. TOSS GENTLY TO COAT. GARNISH WITH FRESH PARSLEY LEAVES.
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