Farfalle with Many Mushrooms

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 2 lbs mixed mushrooms, cleaned,stems removed,and sliced
• 1 teaspoon salt
• fresh ground black pepper, to taste
• 6 cloves garlic, finely minced
• 14-12 teaspoon red pepper flakes (very good) (optional)
• 4 tablespoons fresh parsley, finely chopped
• 12 cup dry white wine
• 2 tablespoons salt
• 1 (1 lb) box farfalle pasta (or any pasta you prefer)
• 1 -2 tablespoon butter (optional)
• grated parmesan cheese, for serving

1. Place a large pot of water over high heat and boil for the pasta.
2. Meanwhile, heat the olive oil and butter in a large skillet.
3. Add the mushrooms and saute over high heat for about 5 minutes, until the mushrooms start to brown around the edges; toss occasionally with a metal spatula or spoon.
4. Season the mushrooms with salt and pepper; lower the heat to medium, and add the garlic, red pepper flakes, parsely, and white wine.
5. Stir well and cook for 5 minutes more; taste for seasoning, adding more salt and pepper if necessary.
6. Remove pan from heat; keep warm.
7. When the pasta water comes to a boil, add the 2 Tbsp.
8. salt and the farfalle.
9. Cook for 8-10 minutes, tasting for doneness at 7-8 minutes, until the pasta is al dente.
10. Drain water from pasta; scoop the pasta directly into the mushroom sauce.
11. Let some of the cooking water mix in with the mixture, about 1/4 cup.
12. Increase the heat to high under the skillet and toss the pasta with the sauce; add 1-2 Tbsp.
13. butter at this point, if using.
14. Serve immediately; top with Parmesan cheese.

extra virgin olive oil, butter, mixed mushrooms, salt, fresh ground black pepper, garlic, red pepper, fresh parsley, white wine, salt, pasta, butter, parmesan cheese

Taken from www.food.com/recipe/farfalle-with-many-mushrooms-72869 (may not work)