Farfalle In A Broth Of Wild Mushrooms And Browned Shallots
From meals4abby 16 years ago
- 20 minutes to make
- Serves 4
Something tasty and different that is ready in about a half an hour. This is fantastic served with a salad and warm, crusty bread.
Ingredients
- 6 oz. fresh shitake mushrooms shopping list
- 1/4 pound fresh oyster mushrooms shopping list
- 1/4 cup extra virgin olive oil shopping list
- kosher salt and freshly ground black pepper shopping list
- 3/4 pound dried farfalle pasta (bowties) shopping list
- 4 shallots sliced crosswise into 1/8 to 1/4 inch rings shopping list
- 1/4 cup dry sherry shopping list
- 3 cups low sodium chicken broth shopping list
- 2 tsp. fresh thyme leaves, chopped shopping list
- 1/4 tsp. Tabasco sauce, or more to taste shopping list
- 1/4 cup grated parmigiano reggiano cheese shopping list
How to make it
- 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.
The Rating
Reviewed by 8 people-
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.
trigger
in loved it
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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...more
jimrug1
in Peoria loved it
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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
lunasea
in Orlando loved it
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- Not added to any groups yet!
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