Farfalle with Forest Mushrooms, Peas and Parsley

Name: Farfalle with Forest Mushrooms, Peas and Parsley
Yield: 12 Servings
Ingredients: 1/4 cup (1/2 stick) butter; 4 large garlic cloves, minced; 3 shallots, chopped; 12 ounces shiitake mushrooms, stemmed, quartered; 12 ounces crimini mushrooms, quartered; 12 ounces chanterelle or crimini mushrooms, quartered; 1 1/4 cups dry white wine; 1 1/2 cups whipping cream; 2 cups frozen peas; 2/3 cup chopped fresh parsley; 1 1/4 pounds farfalle (bow-tie pasta)

By Christine Piccin

April 6, 2008

Recipe notes