More Mushrooms, More Cream

Jason posted a recipe a while back, then I posted a variation of it. Now, I'm back to tell you a little secret about this awesome bowtie pasta based on Jason's original recipe - You'll want it over and over again.

Bowtie pasta cooked according to instructions.

1 mediumPortobella mushroom, chopped
3/4 Cup white wine
3/4 Cup whipping cream
4 cloves of garlic finely chopped
2 tbsp butter
Olive oil

Add butter to hot pan and melt. Add mushroom and saute for about 2 minutes. Add a bit of olive oil, then add the garlic (lots of it...all of it...more if you like). Fry mushrooms and garlic for another minute or so, until garlic turns just brown - DO NOT BURN THE GARLIC. Then, add a good amount of fresh cracked pepper. Don't be shy. By now, this pan should be smelling good!

Add white wine and stir, scraping up bits. Do this for about one minute, then add cream. Let this mixture stir on high for about a minute, then reduce heat. Stir regularly for about 20 - 25 minutes until reduced. Add some more cracked pepper right at the end, with a bit of sea salt.

Put the bowtie pasta on two plates, pour enough sauce to cover well. You'll notice the sweet and earthy mushroom taste, surrounded by a not-too-overwhelming garlic. The pepper adds the necessary spice to finish it off. Top with toasted pine nuts and garnish with fresh parsley or basil.

~ Brock