Farfalle With Creamy Wild Mushroom Sauce Food

FARFALLE IN CREAMY MUSHROOM SAUCE RECIPE

Steps:

• To begin making the Farfalle with creamy Mushroom sauce first cook pasta as per the package instructions. Drain the pasta and keep it aside.
• Soak dried mushrooms in hot water and keep aside for 15 minutes.
• Drain the water (do not discard) and roughly chop the mushrooms.
• Heat oil in a wok or a heavy bottomed pan. Add the chopped garlic and saute for a few seconds.
• Add the onion, mushrooms and saute for a minute. Add the boiled pasta and stir. Season with salt and pepper and adjust according to your taste.
• Add the reserved water from soaking the mushrooms and mix. Add cream, stir once or twice and take it off the heat. Garnish with herbs and cheese.
• Serve Farfalle In Creamy Mushroom Sauce along with Garlic Bread and Avocado Mint Soup for a weekend night dinner.

FARFALLE WITH CREAMY MUSHROOM GORGONZOLA SAUCE

Steps:

• Melt butter in a 2 qt saucepan over medium heat.
• When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
• Gradually whisk in the milk.
• Bring the sauce to a simmer.
• Simmer for 2 minutes, whisking constantly.
• Remove from the heat.
• Add the Gorgonzola and stir until melted.
• Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
• Set aside and cover to keep warm.
• Heat the oil in a heavy large skillet over medium heat.
• Add the mushrooms and sauté until tender and golden, about 12 minutes.
• Stir in the peas.
• Season to taste with salt and pepper.
• Cook farfalle according to pkg directions and drain.
• Transfer the pasta to a large bowl.
• Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
• Season the pasta with salt and pepper, if needed and top with chopped chives.

PASTA WITH CREAMY WILD MUSHROOM SAUCE

Steps:

• Place mushrooms in small bowl. Pour boiling water over. Cover and let stand until mushrooms soften, about 15 minutes. Remove mushrooms from liquid; reserve soaking liquid. Coarsely chop mushrooms; discard any tough stems.
• Combine wine and mushrooms in heavy large skillet. Boil until wine is reduced by half, about 2 minutes. Add cream and tarragon. Slowly pour in mushroom soaking liquid, leaving sediment at bottom of bowl. Boil until sauce is thick enough to coat spoon, about 5 minutes. Mix in green onions and lemon juice. Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta.
• Add pasta to sauce; toss gently to coat and serve.