Prep 20 mins
Cook 25 mins
This was in my local paper last week; it sounds fabulous!
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 lbs mixed mushrooms, cleaned,stems removed,and sliced
- 1 teaspoon salt
- fresh ground black pepper, to taste
- 6 cloves garlic, finely minced
- 1⁄4-1⁄2 teaspoon red pepper flakes (very good) (optional)
- 4 tablespoons fresh parsley, finely chopped
- 1⁄2 cup dry white wine
- 2 tablespoons salt
- 1 (1 lb) box farfalle pasta (or any pasta you prefer)
- 1 -2 tablespoon butter (optional)
- grated parmesan cheese, for serving
- Place a large pot of water over high heat and boil for the pasta.
- Meanwhile, heat the olive oil and butter in a large skillet.
- Add the mushrooms and saute over high heat for about 5 minutes, until the mushrooms start to brown around the edges; toss occasionally with a metal spatula or spoon.
- Season the mushrooms with salt and pepper; lower the heat to medium, and add the garlic, red pepper flakes, parsely, and white wine.
- Stir well and cook for 5 minutes more; taste for seasoning, adding more salt and pepper if necessary.
- Remove pan from heat; keep warm.
- When the pasta water comes to a boil, add the 2 Tbsp.
- salt and the farfalle.
- Cook for 8-10 minutes, tasting for doneness at 7-8 minutes, until the pasta is al dente.
- Drain water from pasta; scoop the pasta directly into the mushroom sauce.
- Let some of the cooking water mix in with the mixture, about 1/4 cup.
- Increase the heat to high under the skillet and toss the pasta with the sauce; add 1-2 Tbsp.
- butter at this point, if using.
- Serve immediately; top with Parmesan cheese.