Farfalle With Creamy Wild Mushroom Sauce - cooking recipe

Ingredients

1 lb farfalle pasta, uncooked
1 tablespoon butter
12 ounces mushrooms, presliced exotic
1/2 cup onion, chopped
1/3 cup shallot, finely chopped
1 tablespoon garlic, minced
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup parmigiano-reggiano cheese, grated
2 tablespoons fresh parsley, chopped

Preparation

Cook pasta according to package directions, omitting salt, drain.
In a large nonstick skillet, melt the butter over medium high heat.
Add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
Cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
Add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
Remove from heat.
Add pasta, cream, cheese, and parsley. Toss gently to coat.
Stir in remaining salt.