Farfalle In A Broth Of Wild Mushrroms & Browned Shallots – a delicious recipe with shitake mushrooms, oyster mushrooms, extra virgin olive oil, Kosher salt, shallots, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Put a large pot of salted water on to boil.
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
Put the pasta in the water.
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
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
469
kcal
Calories
24
g
Fat
3
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 oz fresh shitake mushrooms, 1/4 lb fresh oyster mushrooms, 1/4 cup extra virgin olive oil, Kosher salt and freshly ground black pepper, and more.
Yes, Farfalle In A Broth Of Wild Mushrroms & Browned Shallots falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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