Butterflies With Sauteed Mushrooms Recipe

• 1 lb farfalle
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. butter plus extra to finish
• 1 lb mushrooms thinly sliced
• 1/2 x lemon salt and freshly milled pepper
• 1/2 c. dry white wine
• 2 x cloves garlic finely minced
• 1 bn fresh parsley finely minced freshly grnd pecorino Romano Or possibly Parmesan (optional)

1. Serves 4 to 6
2. This is a pasta for any night of the week - it's pleasant to make and requires few ingredients.
3. Start the mushrooms when you start heating the water for the pasta.
4. Bring a large pot of water to a boil for the pasta.
5. Meanwhile, heat the oil and butter in a large skillet.
6. Add in the mushrooms and saute/fry over high heat till browned around the edges, 4-5 min.
7. Squeeze the lemon over them, season with salt, then lower the heat to medium and cook 5 min longer, stirring occasionally.
8. When the pan becomes dry, add in the wine with the garlic and half the parsley.
9. Season with salt and pepper and reduce the heat to low.
10. Salt the pasta water, add in the pasta, and cook till al dente.
11. Scoop it out and add in it to the mushrooms, allowing a little of the water to drip into the pan.
12. Raise the heat and add in the rest of the parsley and a little additional butter to finish.
13. Serve with or possibly without the cheese - it's good either way.
14. NOTES : This is the recipe I started with yesterday.
15. I used veggie broth for the oil and butter and even for the wine.
16. I was trying out this recipe to see if I wanted to make it for company next week and they don't want alcohol in their food.
17. This was very tasty with the changes, but would probably be even more flavorful with the white wine.
18. kathleen

farfalle, extra virgin olive oil, butter, mushrooms, lemon salt, white wine, garlic, parsley

Taken from cookeatshare.com/recipes/butterflies-with-sauteed-mushrooms-95773 (may not work)