FARFALLE BOW TIES PASTA WITH MUSHROOMS AND FRESH HERBS ENJOY DAN:

      FARFALLE BOW TIES PASTA WITH MUSHROOMS AND FRESH HERBS

                                                                                                 By CHEF DAN:

Serves

INGREDIENTS:

1/2-cup Pistol River Dried Shiitake mushrooms

1 pound Farfalle Bow Tie pasta

1 tablespoon EACH butter and olive oil

2/3-cup shiiake mushrooms, thinly sliced divided.

1-pound fresh mushrooms, such as crimini, oyster, chanterelle, or Portobello thinly sliced

1 onion, chopped

4 garlic cloves, minced

1 tablespoon fresh rhyme, chopped

1/2-cup dry white wine

1-cup coconut milk

1/4-cup fresh Parmigiano-Reggiano cheese

3 tablespoon fresh chives

DIRECTIONS:

1.   Soak dried mushrooms in 1 cup hot water for about 20 minutes.

2.   Remove mushrooms from water reserving the liquid.

3.   Sea side.

4.   Cook pasta according to package directions:

5.   Melt 1/2-the butter and 1/2- the oil in a skillet over medium-high heat.

6.   When sizzling add 1/2-the shitake and 1/2-the assorted mushrooms.

7.   Sauté until lightly browned, about 4 minutes, transfer to a plate.

8.   Repeat with reaming butter, oil and mushrooms, transfer to a plate.

9.   Reduce heat to medium and add onions and sauté for 4 minutes.

10.                Add garlic, thyme and season with salt and pepper to taste.

11.                Sauté for 1 minutes more.

12.                Add mushrooms broth and reserved cooked mushrooms, soaked mushrooms, and wine.

13.                Cook for 2-3 minutes or until liquid has almost evaporated.

14.                Stirring occasionally; then add coconut milk and cook 3 minutes.

15.                Add the cooked pasta, cheese, tossing gently to coat.

16.                Divide among 6 warm bowls and garnish with fresh chives.

ENJOY DAN:                                                                   HALLELUJAH!!