Farfalle In A Broth Of Wild Mushrooms And Browned ... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
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:
1. Put a large pot of salted water on to boil
2. 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.
3. Put the pasta in the boiling water
4. 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.
5. 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.
6. Serve immediately in bowls with a generous sprinkling of Parmigiano Reggiano.
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