Farfalle With Creamy Wild Mushroom Sauce

• 1 lb farfalle pasta, uncooked
• 1 tablespoon butter
• 12 ounces mushrooms, presliced exotic
• 1/2 cup onion, chopped
• 1/3 cup shallot, finely chopped
• 1 tablespoon garlic, minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup dry white wine
• 2/3 cup whipping cream
• 1/2 cup parmigiano-reggiano cheese, grated
• 2 tablespoons fresh parsley, chopped

1. Cook pasta according to package directions, omitting salt, drain.
2. In a large nonstick skillet, melt the butter over medium high heat.
3. Add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
4. Cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
5. Add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
6. Remove from heat.
7. Add pasta, cream, cheese, and parsley. Toss gently to coat.
8. Stir in remaining salt.

pasta, butter, mushrooms, onion, shallot, garlic, salt, fresh ground black pepper, white wine, whipping cream, parmigianoreggiano cheese, fresh parsley

Taken from www.food.com/recipe/farfalle-with-creamy-wild-mushroom-sauce-214447 (may not work)