Farfalle with Portobello Mushrooms
I recently begged my sister to read my blog when she is bored at work and she complained that I put too many fish recipes up, so I am going to continue to torture my picky eater sister with a recipe with mushrooms in it. Am I sabotaging myself? Will my sister ever read my blog again? I hope so! I’ll make something that she will like in the next few days, maybe that will convince her.
Farfalle with Portabello Mushrooms
- 2 large portobello mushrooms, thinly sliced
- 6 to 8 baby bellas or white mushrooms, thinly sliced
- 2 cloves of garlic, peeled and left whole
- 1 cup of white wine
- 1 cup of vegetable or chicken broth
- 1/2 cup of chopped parsley
- 1/2 lb of farfalle pasta
- 3 tbsp butter
Heat 2 tbsp of the butter in a wide saucepan over medium-high heat and add the whole cloves of garlic. When garlic starts to sizzle add the mushrooms slices. Sauté mushrooms over high heat for a few minutes and add cup of white wine. Lower heat to a medium flame and cover pan. Stir occasionally, once the mushrooms soak up all of the liquid add the broth. Sauté mushrooms until they are soft, if they start to dry out, add water to the pan.
In the meantime, fill a large pot with water for the pasta. Bring to a boil over high heat. Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.
When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor.
Add the parsley off of the heat and the last tbsp of butter. Serve when the butter has been mixed into the pasta.