Farfalle In A Broth Of Wild Mushrroms & Browned Shallots

1. 1

   Put a large pot of salted water on to boil.

2. 2

   Stem the shitake and oyster mushrooms and thinly slice the caps. Heat 2 Tsp of oil in a large skillet over medium-high heat for 1 minutes. Add the sliced mushrooms, season with salt and pepper, and cook, tossing occasionally, until soft, 2-3 minutes. Transfer to a plate.

3. 3

   Put the pasta in the water.

4. 4

   Add the reaining 2 Tbsp oil and the shallots to the skillet. Season with salt and cook for 2 minutes, stirring occasionally. reduce the heat to medium-low and cook until the shallots brown and soften, 2-4 minutes (don't let them burn). Raise the heat to high, add the chicken broth. After 2 minutes, return the mushrooms to the pan, reduce the heat to medium, and cook the broth another 2 minutes. Sprinkle with thyme and Tabasco and taste for salt and pepper.

5. 5

   Finish cooking the farfalle until it's just tender, about 11 minutes total. Drain and put back in pasta pot. Put the broth and mushrooms over the pasta and stir well. serve immediately in bowls with a generous sprinkling of Parmigiano-Reggiano

* Per serving · 4 servings · Values may vary.