Rev: Farfalle with Creamy Wild Mushroom Sauce (CL, 12/06)

[lindrusso]

MMMM....this is so good!

I almost didn't try it because it seemed fairly ordinary - like something you could easily make up on your own. However, on my own, I would have chickened out of using full-fat cream and that would have been a mistake. The ingredient list is simple and therefore, each ingredient is important. If you try to make lower-fat or lesser-quality substitutions, you will likely be disappointed. Not that it wouldn't be good, but it wouldn't be fantastic. And this dish is fantastic.

The only change I made was that I didn't add the full pound of farfalle to the sauce, but I did add at least 3/4 of it. I could tell that a full pound would leave too little sauce which is, of course, how they were able to keep the fat to 31%.

A big thumbs up for this one. Even if using less pasta means more fat............

Farfalle with Creamy Wild Mushroom Sauce

This recipe scored high in our Test Kitchens for its rich flavor and ultracreamy texture. The exotic mushroom blend, a combination of shiitake, cremini, and oyster mushrooms, is sold in eight-ounce packages. If unavailable, you can use all cremini mushrooms.

1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)

Cook pasta according to package directions, omitting salt and fat; drain.

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

Yield: 8 servings (serving size: 1 1/4 cups)

NUTRITION PER SERVING: CALORIES 336(31% from fat); FAT 11.4g (sat 6.9g,mono 3.1g,poly 0.4g); PROTEIN 12.1g; CHOLESTEROL 36mg; CALCIUM 124mg; SODIUM 577mg; FIBER 2.3g; IRON 2.3mg; CARBOHYDRATE 47.5g

Krista Montgomery, M.S., R.D.
Cooking Light, DECEMBER 2006

[LeisuresKitchen]

That sounds like it's right up my alley.

[JulieM]

Do you think you could make this through step 2 (before adding the pasta, etc.) ahead of time and then reheat to add the other stuff?

[cumulus]

Thanks for the review! This definately caught my eye as well- I'll put it on the menu for next week!

[beccaq]

This is a definite repeater in our house! (In fact it is the vegetarian option on Christmas Eve). Fast, easy, tasty! First time I made it I followed the recipe with the varied mushrooms. Second time I made it all with sliced cremini - still good! I served it at an Italian themed pot luck earlier this month and it got lots of rave reviews.

[lindrusso]

Do you think you could make this through step 2 (before adding the pasta, etc.) ahead of time and then reheat to add the other stuff?

Yes, I think that would work really well. I would just make sure to reheat very gently so as not to cause the cream and cheese to separate.