Easy Farfalle With Mushroom Ragout

• 1 tablespoon butter
• 2 tablespoons extra virgin olive oil
• 1 12 lbs cremini mushrooms, sliced 1/2 inch thick (may substitute white mushrooms)
• 1 teaspoon dried thyme
• 1 (14 1/2 ounce) can chopped tomatoes, with juice
• 12 cup white wine
• 1 can condensed cream of mushroom soup
• 12 cup milk
• salt and pepper, to taste
• 1 lb farfalle pasta, cooked al dente,drained,tossed with
• 2 tablespoons olive oil, and kept warm
• 2 tablespoons chopped fresh Italian parsley
• 14-12 cup fresh shredded parmesan cheese

1. Add butter and olive oil to a large skillet over medium-high heat; let butter melt.
2. Add mushrooms and thyme; stir and cook mushrooms for 4-5 minutes or until they begin to get soft.
3. Add the tomatoes and juice; lower heat to medium; simmer for about 5 minutes or until their juices begin to evaporate.
4. Add in the wine; bring to a boil; boil for 2 minutes.
5. In a small bowl, add the soup and milk; whisk to combine.
6. Add soup mixture to the mushrooms; stir to combine and bring to a boil.
7. Season with salt and pepper if needed to taste.
8. Toss the warm mushroom sauce and warm pasta.
9. Serve on individual plates; sprinkle parsley and parmesan cheese on top for garnish.

butter, extra virgin olive oil, cremini mushrooms, thyme, tomatoes, white wine, condensed cream, milk, salt, farfalle pasta, olive oil, fresh italian parsley, parmesan cheese

Taken from www.food.com/recipe/easy-farfalle-with-mushroom-ragout-90749 (may not work)