Rhode Island's Best-Kept Food Secrets: Creamy mushroom pasta
Yield: 8 servings
1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces mushroom blend, sliced (about 1 ½ cups)
1/2 cup onion, chopped
1/3 cup shallots, finely chopped
1 tablespoon garlic, minced
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) Parmigiano-Reggiano cheese, freshly grated
2 tablespoons fresh parsley, chopped
Minced fresh parsley (optional)
Method of Preparation
1. Cook pasta according to package directions, omitting salt. Drain and set aside; keep covered with a warm towel to prevent pasta from becoming dry.
2. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, one teaspoon of the salt, and pepper. Cook for about 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
3. Add the wine and cook an additional two minutes or until liquid evaporates, stirring occasionally. Remove from heat.
4. Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining half teaspoon of the salt.
5. Garnish with minced fresh parsley, if desired. Serve immediately.
Chef's note: The secret is out with this recipe: Formed in January of 2013, the RI Mushroom Co. is a growing and dynamic company that cultivates and distributes exotic mushrooms to restaurants and specialty markets in Rhode Island and beyond. I made a mushroom blend using their blue oyster, crimini, golden oyster, king oyster, maitake, portobello, and pioppino 'shrooms.