CLASSIC pasta farfalle with mushrooms
         

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Slicing the mushrooms thinly creates a similar size to the bow ties: actually a Chinese approach of similar shapes in the same dish (with different tastes and textures). To add an unusual touch, you can add a tablespoon of Marsala, a substitute for Chinese rice wine,

for the sauce:

  • four tablespoons butter plus one more tablespoon
  • two cloves garlic, peeled and finely chopped
  • one pound white or brown mushrooms
  • one tablespoon dry Marsala
  • one quarter cup chicken stock
  • one quarter cup cream
  • salt and freshly ground pepper
  • two tablespoons fresh thyme, chopped
  • two tablespoons fresh parsley, chopped
  • one half cup freshly grated parmesan

for the pasta:

  • one pound of farfalle

Put the butter in a saute pan over medium heat. Add the garlic. After ten seconds add the mushrooms. Cook until they have absorbed the butter and are starting to throw off juice. Add one teaspoon salt and some pepper and then the Marsala, the stock and cream and bring to a boil to reduce by about half. Add the herbs and stir.

Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente (or just a touch short of al dente).

Drain and combine with the sauce over a medium heat. Add the last tablespoon of butter and stir well. Taste for salt and pepper and serve with the freshly grated parmesan.

 

 


 

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