Farfalle with Wild-Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 cup diced onion |
6 cups sliced cremini mushrooms (about 1 pound) |
4 cups thinly sliced shiitake mushroom caps (about 1/2 pound) |
1 cup sliced oyster mushroom caps (about 3 1/2 ounces) |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
3/4 cup fat-free, less-sodium chicken broth |
1/4 cup dry vermouth or white wine |
2 1/2 teaspoons bottled minced garlic |
4 cups hot cooked farfalle (about 8 ounces uncooked bow tie pasta) |
1/2 cup (2 ounces) finely shredded fresh parmesan cheese |
4 teaspoons chopped fresh chives |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add mushrooms, thyme, salt, and pepper; sauté 5 minutes. Stir in broth, vermouth, and garlic; reduce heat to medium-low, and cook 5 minutes.
2. Combine the mushroom mixture and the pasta in a large bowl, and toss well. Sprinkle each serving with cheese and chopped chives.
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