Farfalle with Many Mushrooms

My husband and I love mushrooms and while I always keep a bag of dried shiitake mushrooms, I also like to use fresh mushrooms so this recipe from The One-Dish Vegetarian is a welcome addition to our dinner menu.

I like to use a variety of fresh mushrooms in this sauce and I make up the combination as I shop at the market. The very flavorful shiitake mushrooms are always included, and then I buy what other types I can find. Occasionally, chanterelles and morels find their way into the mix, but usually the combination is made up of shiitake, cremini, oyster, portobello and cultivated white mushrooms. Feel free to experiment with what is available to you. Farfalle are lovely bow tie-shaped pasta, but you can substitute shells, tubes, wagon wheels, or spirals.

2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 lbs mixed mushrooms, wiped clean, stems removed and sliced
1 teaspoon salt
Freshly ground pepper
6 large garlic cloves, finely minced
1/4-1/2 teaspoon red pepper flakes (optional, but very good)
1 large handful of Italian parsley, finely chopped
1/2 cup dry white or red wine
1 lb farfalle
1 to 2 tablespoons unsalted butter (optional)
Freshly grated Parmesan cheese

Place a large pot of water (6 quarts) on high heat to boil for the pasta.

While the water is heating, heat the oil and butter in a large saute pan or skillet. Add the mushrooms and saute over high heat for about 5 minutes, until the mushrooms start to turn brown around the edges. Toss them occasionally with a metal spatula.

Season the mushrooms with salt and pepper, lower the heat to medium, and add the garlic, red pepper flakes, parsley, and wine. Stir well and cook for 5 minutes longer. Taste for seasoning, adding more salt and pepper if necessary. Turn off the heat but leave the pan on the burner.

When the pasta water comes to a boil, add the farfalle, or other pasta. Cook for 8 to 10 minutes, tasting for doneness at 7 or 8 minutes, until the pasta is al dente. Scoop out the pasta and place directly into the mushroom sauce. Let some of the cooking water transfer along with the pasta.

Turn heat to high under the saute pan or skillet and toss pasta with the sauce. At this point you can add a tablespoon or two of butter to the sauce if you wish. Serve in pasta bowls, accompanied by freshly grated Parmesan cheese.