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photo Farfalle in a Broth of Wild Mushrooms & Browned Shallots Recipe | Say Mmm

Farfalle in a Broth of Wild Mushrooms & Browned Shallots

It's the fresh shiitake and oyster mushrooms paired with shallots that make this quick pasta a hearty supper, and the light but flavorful broth makes for a nice change from your typical weeknight red sauce.
4 Servings - finecooking.com
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Servings:4  | Calories:577 | Total Fat:23g  | Chol:9mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 23g
35 %
Sat Fat 5g
25 %
Total Carb 76g
25 %
Fiber 11g
44 %
Sugars 2g
---
Cholesterol 9mg
3 %
Sodium 1180mg
49 %
Protein 16g
32 %
Calories:
52% Farfalle
26% Extra-virgin olive oil
13% Others combined
7% Parmigiano-Reggiano
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

6 oz. fresh shiitake mushrooms
1/4 lb. fresh oyster mushrooms
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 lb. dried farfalle
4 shallots (about 3 oz. total), sliced crosswise into 1 / 4- to 1/8 inch thick rings
1/4 cup dry sherry
3 cups low-salt canned chicken broth
2 tsp. fresh thyme leaves, chopped
1/4 tsp. Tabasco sauce; more to taste
1/4 cup grated Parmigiano-Reggiano

 Directions : View recipe directions on finecooking.com
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