Mushroom Farfalle
This is a side dish that my husband and I loved to make when we were newlyweds. It is inspired by a recipe card that we picked up when we were at a Publix in Florida shortly after we first met...you know-one of those cards that you find at the end of the aisle with easy meal ideas and a corresponding shopping list. Fast forward 13 years later...I'm in the kitchen and cannot for the life of me decide what to make to go with the cod fillets that I took out. I see farfalle pasta in my pantry and immediately I think of this wonderful, creamy pasta that I used to make when we first met. I flip through my recipe folder and there is that grocery card...memories flood my mind. Yes...this is what I am making. I have to modify the recipe based on what I have and I make a few tweaks to ensure a little extra flavor. Brandon walks in, "What are we having for dinner?" "It's a surprise" I say with a smile.
Ingredients
- 8 oz. farfalle pasta
- 2 tbsp. unsalted butter
- 4 oz. baby bella mushrooms
- 2 decent size garlic cloves, grated on a micro plain
- ⅓ c. white wine (such as Sauvignon Blanc)
- 1 tsp. salt
- ½ tsp. fresh cracked pepper
- 1 c. heavy cream
Instructions
- Bring a large pot of salted water to a boil (water should be salty, use about 1 tbsp). Set the timer to cook pasta to 'al dente' per box instructions.
- In the meantime, wipe mushrooms with a damp paper towel. Give half of them a rough chop, slice the others.
- Melt the butter in a deep skillet over medium heat until fully melted and just starting to bubble. Add the mushrooms. Cook for a couple minutes, then add the garlic. Continue cooking until the mushrooms release their juices and most (but not all) is evaporated. Add salt and pepper.
- Pour wine into the pan, scrape up any brown bits and stir. Cook 2-3 minutes, stirring occasionally until wine is reduced and has mostly evaporated. Stir in heavy cream and simmer for 4 minutes or so (until the sauce reduces by one third).
- When pasta is done, drain and stir into sauce.
Notes
- Add a little minced fresh parsley for a pop of color!
