Farfalle With Fennel And Mushrooms Recipes

FARFALLE WITH CREAMY MUSHROOM GORGONZOLA SAUCE

Steps:

• Melt butter in a 2 qt saucepan over medium heat.
• When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
• Gradually whisk in the milk.
• Bring the sauce to a simmer.
• Simmer for 2 minutes, whisking constantly.
• Remove from the heat.
• Add the Gorgonzola and stir until melted.
• Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
• Set aside and cover to keep warm.
• Heat the oil in a heavy large skillet over medium heat.
• Add the mushrooms and sauté until tender and golden, about 12 minutes.
• Stir in the peas.
• Season to taste with salt and pepper.
• Cook farfalle according to pkg directions and drain.
• Transfer the pasta to a large bowl.
• Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
• Season the pasta with salt and pepper, if needed and top with chopped chives.

FARFALLE WITH FENNEL AND MUSHROOMS

Steps:

• Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
• Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
• While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
• When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
• Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.