January arrived with Old Man Winter in tow, powdering the countryside with substantial quantities of snow. February is presenting itself as a kinder, more gentle month, with warming rains and a hint of the spring that can not arrive too soon for most of us.
Still, it IS winter, and comfy dishes such as this month's recipe, Cooking Light's Farfalle with Creamy Wild Mushroom Sauce, are not only satisfying but also welcoming for their homey qualities: simple and hearty and honest.
Yes, Cooking Light may have ceased publication in 2018, but its influence lives on, thanks to recipes such as the following.
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January blanketed the landscape with powdery snow
and enhanced our mornings with colorful sunrises,
reflected here in the silty Sandy River. Photo by Dona Rogers.
Cooking Light's Farfalle with Creamy Wild Mushroom Sauce
1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine or dry vermouth
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)
- Cook pasta according to package directions, omitting salt and fat; drain.
- Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
- Add pasta, cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.