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Categories:
butter garlic shallots shiitake mushrooms crimini mushrooms chanterelle white wine whipping cream frozen peas parsley farfalle
Viewed: 46 - Published at: 5 years agoIngredients
- 1/4 cup (1/2 stick) butter
- 4 large garlic cloves, minced
- 3 shallots, chopped
- 12 ounces shiitake mushrooms, stemmed, quartered
- 12 ounces crimini mushrooms, quartered
- 12 ounces chanterelle or crimini mushrooms, quartered
- 1 1/4 cups dry white wine
- 1 1/2 cups whipping cream
- 2 cups frozen peas
- 2/3 cup chopped fresh parsley
- 1 1/4 pounds farfalle (bow-tie pasta)
Method
- Melt butter in large deep skillet over medium-high heat.
- Add garlic and shallots; saute 1 minute.
- Add shiitake and crimini mushrooms and saute 5 minutes.
- Add chanterelles; saute until all mushrooms are tender, about 5 minutes longer.
- Add wine and boil until reduced by half, about 5 minutes.
- Add cream and simmer until liquid is reduced to sauce consistency, stirring occasionally, about 5 minutes.
- Stir in peas and parsley.
- Remove from heat.
- Season sauce with salt and pepper.
- Cover to keep warm.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Drain, reserving 1 cup pasta cooking liquid.
- Return pasta to pot.
- Add mushroom sauce to pasta and toss to coat, moistening with reserved pasta cooking liquid, if necessary.
