Farfalle with Creamy Wild Mushroom Sauce

• 05 December 2007

We ate this a few nights ago and even my husband, who isn't a huge fan of mushroom-based dinners, loved it. Next time I'll add some cubed grilled chicken and a little extra cream to settle it in. The recipe calls for white wine but I used Fre non-alcoholic zinfandel and thought it tasted great. For the "exotic mushroom blend" I used baby bellas and shitakes but I bet morels would be a nice touch.

Since some people have issues with the texture of mushrooms, take an extra minute and chop the "mushroom blend" up into smaller pieces. Oh and by the way, this recipe is very doable and quick. The only time-consuming aspect about it is the chopping, which could be done ahead of time.

Click here for the recipe.

We also ate that week:

Chili with Chipotle and Chocolate with Rosemary Corn Muffins...tasty on a cold day!


Ashley said...

Thanks for the recipe. It looks really good. I'll have to try it.

jerin said...

Man, that looks delicious. It's only 9 in the morning and I'm getting huuuungry!

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