Farfalle With Many Mushrooms

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 2 lbs mixed mushrooms, cleaned,stems removed,and sliced
• 1 teaspoon salt
• fresh ground black pepper, to taste
• 6 cloves garlic, finely minced
• 1/4-1/2 teaspoon red pepper flakes (very good) (optional)
• 4 tablespoons fresh parsley, finely chopped
• 1/2 cup dry wine
• 2 tablespoons salt
• 1 (1 lb) box farfalle pasta (or any pasta you prefer)
• 1 -2 tablespoon butter (optional)
• grated parmesan cheese, for serving

Recipe

• 1 place a large pot of water over high heat and boil for the pasta.
• 2 meanwhile, heat the olive oil and butter in a large skillet.
• 3 add the mushrooms and saute over high heat for about 5 minutes, until the mushrooms start to brown around the edges; toss occasionally with a metal spatula or spoon.
• 4 season the mushrooms with salt and pepper; lower the heat to medium, and add the garlic, red pepper flakes, parsely, and wine.
• 5 stir well and cook for 5 minutes more; taste for seasoning, adding more salt and pepper if necessary.
• 6 remove pan from heat; keep warm.
• 7 when the pasta water comes to a boil, add the 2 tbsp.
• 8 salt and the farfalle.
• 9 cook for 8-10 minutes, tasting for doneness at 7-8 minutes, until the pasta is al dente.
• 10 drain water from pasta; scoop the pasta directly into the mushroom sauce.
• 11 let some of the cooking water mix in with the mixture, about 1/4 cup.
• 12 increase the heat to high under the skillet and toss the pasta with the sauce; add 1-2 tbsp.
• 13 butter at this point, if using.
• 14 serve immediately; top with parmesan cheese.