Farfalle With Wild-Mushroom Sauce

• 1 tablespoon olive oil
• 1 cup diced onion
• 6 cups sliced cremini mushrooms (about 1 pound)
• 4 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
• 1 cup sliced oyster mushroom caps (about 3 1/2 ounces)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3/4 cup fat-free, less-sodium chicken broth
• 1/4 cup dry vermouth or white wine
• 2 1/2 teaspoons bottled minced garlic
• 4 cups hot cooked farfalle (about 8 ounces uncooked bow tie pasta)
• 1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
• 4 teaspoons chopped fresh chives

1. Heat oil in a large nonstick skillet over medium heat. Add onion; saute 5 minutes. Add mushrooms, thyme, salt, and pepper; saute 5 minutes. Stir in broth, vermouth, and garlic; reduce heat to medium-low, and cook 5 minutes.
2. Combine the mushroom mixture and the pasta in a large bowl, and toss well. Sprinkle each serving with cheese and chopped chives.

olive oil, onion, cremini mushrooms, shiitake mushroom, oyster mushroom, thyme, salt, black pepper, chicken broth, white wine, garlic, hot cooked farfalle, parmesan cheese, fresh chives

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