dinner · american
Roasted Garlic & Brown Butter Wild Mushroom Farfalle
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Instructions
1
Place a large pot of salted water on the back burner over high heat, bringing to a rapid boil.
2
Heat olive oil and half the unsalted butter in a 12-inch heavy skillet over medium-high heat until foaming gently.
3
Wipe cremini mushrooms clean with a damp towel and slice into 1/4-inch thick pieces on the cutting board.
4
Spread sliced mushrooms in a single uncrowded layer across the hot skillet, cooking undisturbed for 5 minutes until browned.
5
While mushrooms sear, finely dice the shallot, thinly slice peeled garlic cloves, and strip fresh thyme leaves from stems.
6
Drop farfalle pasta into boiling water, stirring well to prevent sticking, and cook 10 minutes until perfectly al dente.
7
Flip mushrooms, add diced shallot, sliced garlic, thyme, remaining butter, salt, and black pepper to the hot skillet.
8
Sauté for 3 minutes until butter turns nutty golden brown and garlic is aromatic, tender, and lightly caramelized.
9
Pour in dry white wine to deglaze the pan, scraping up browned bits, simmering 2 minutes until reduced by half.
10
Drain farfalle pasta, reserving two tablespoons pasta water, and transfer cooked farfalle directly into the bubbling mushroom skillet.
11
Add baby spinach, fresh lemon juice, and reserved pasta water, tossing with tongs for 1 minute until spinach gently wilts.
12
Divide pasta into warm shallow bowls, shower generously with shaved parmesan cheese, and finish with freshly cracked black pepper.
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