Recipe

Farfalle In A Broth Of Wild Mushrooms And Browned Shallots Recipe

	Meals4abby / All my dishes 1 year ago Something tasty and different that is ready in about a half an hour. This is fantastic served with a salad and warm, crusty bread. Prep:10m Cook:20m Servings:4	Meals4abby
	pasta wild mushrooms shallots

Does this look good? Yeah! / Nope

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Ingredients

6 oz. fresh shitake mushrooms

1/4 pound fresh oyster mushrooms

1/4 cup extra virgin olive oil

Kosher salt and freshly ground black pepper

3/4 pound dried farfalle pasta (bowties)

4 shallots sliced crosswise into 1/8 to 1/4 inch rings

1/4 cup dry sherry

3 cups low sodium chicken broth

2 tsp. fresh thyme leaves, chopped

1/4 tsp. tabasco sauce, or more to taste

1/4 cup grated parmigiano reggiano cheese

Directions

Put a large pot of salted water on to boil

Stem the shitake and oyster mushrooms and thinly slice the caps. Heat 2 Tbls. of the oil in a large skillet over medium high heat for 1 minute. Add the sliced mushrooms, season with salt and pepper, and cook, tossing occassionally, until soft, 2 to 3 minutes. Transfer to a plate.

Put the pasta in the boiling water

Add the remaining 2 Tbls. oil and the shallots to the skillet. Season with salt and cook for 2 minutes, stirring occasionally. Reduce the heat to medium low and cook until the shallots brown and soften about 2 to 4 minutes. (Do not let them burn.) Raise the heat to high, add the sherry, and cook, scraping the bottrom of the pan until the sherry is almost completely boiled off, about 30 seconds. Add the chicken broth. After 2 mintues, return the mushrooms to the pan, reduce the heat to medium and cook the broth another 2 minutes. Sprinkle in the thyme and Tabasco and taste for salt and pepper.

Finish cooking the farfalle until it's just tender, about 11 minutes total. Drain and put back in the pasta pot. Pour the broth and mushrooms over the pasta and stir well.

Serve immediately in bowls with a generous sprinkling of Parmigiano Reggiano.

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Comments

momo_55grandma 1 year ago said:
Wow another classic recipe thanks bunches high5

frodo 1 year ago said:
Cool your spoiling me with good stuff
are you trying to spread a little class around here? sank pts

linspj 1 year ago said:
Another winner, Abby

juels 1 year ago said:
Mmmmm.... so good! Love the combo of mushrooms and seasonings in this!

ttaaccoo 1 year ago said:
Sounds very good! love soup too. mainstay of winter and fall. thanks!! trish

lunasea 1 year ago said:
I love the earthiness and the flavors of this recipe - that really appeals to me. And I looOOoove mushrooms and could eat them every day. High 5 m'dear - and much thanks! Printing for my short list. :) Vickie

jimrug1 11 months, 4 weeks ago said:
Hiya Nicky,

This sounds soooooo goood!! And it's the perfect temp here for a tasty hot mushroom/pasta dish. I just may have to stop at the store and pick up the makings for your tasty recipe.... Thanks for sharing... Hope you had a great Thanksgiving
Jim

trigger 11 months, 1 week ago said:
This sounds so good to me I added it to the group Fungus Among us and forwarded it to Luisa the group leader and a fantastic chef I might add.

luisascatering 11 months, 1 week ago said:
Trigger (Michael) is too kind! He sent me this recipe and I think it's sounds delicious :-)

leonora5 10 months ago said:
Out of this world!

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