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
• 2/3 cup whipping cream
• 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh parsley
• Minced fresh parsley (optional)

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Melt the butter in a large nonstick skillet over medium-high heat. Add the 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.
3. Add the cooked pasta, whipping 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.

farfalle, butter, mushroom blend, onion, shallots, garlic, salt, freshly ground black pepper, white wine, whipping cream, cheese, parsley, fresh parsley

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