Farfallone with Wild Mushroom Sauce
“Farfallone con Sugo di Funghi Selvatici”
A generous splash of Marsala wine adds a hint of sweetness to this earthy, meatless sauce. If wild mushrooms are hard to find, use any cultivated mushrooms that you prefer; just don't skip the dried porcini mushrooms as they add a depth of flavour that can't be missed.
Preparation Time:
15
min
Cooking Time:
35
min
Servings:
4
Ingredients
1 1/2 cups (375 mL)
chicken broth
1/2 oz (15 g)
dried porcini mushrooms
2 tbsp (30 mL)
each butter and olive oil, divided
1
onion, finely chopped
1 lb (500 g)
assorted wild mushrooms such as porcini, chanterelle, oyster and morels, sliced
1/2 tsp (2 mL)
each salt and freshly ground pepper
1 tbsp (15 mL)
all-purpose flour
1 cup (250 mL)
dry Marsala wine
2
cloves garlic, minced
1/2 cup (125 mL)
35 % whipping cream
3/4 lb (375 g)
Giovanni Panzani Farfallone
1/2 cup (125 mL)
chopped fresh parsley leaves
Freshly grated Pecorino Romano cheese
Method
  1. Place the chicken broth in a small saucepan and bring to a boil. Add the porcini mushrooms, cover and remove from heat; let stand for 10 minutes. Drain and finely chop the mushrooms, reserving the soaking liquid.
  2. Meanwhile, heat half the butter and oil in a large skillet set over medium-low heat. Add the onions; cook, stirring occasionally, for 15 minutes or until softened but not browned.
  3. Increase the heat to medium-high; add the remaining butter and oil to the skillet. Add the re-hydrated and wild mushrooms, salt and pepper; cook, stirring often, for 7 to 10 minutes or until mushrooms are browned. Sprinkle the flour evenly over the mushrooms and stir until combined. Add the reserved soaking liquid, wine and garlic. Bring to a boil; reduce the heat and simmer for 7 to 10 minutes or until the sauce is slightly thickened. Remove from the heat. Add the cream; stirring until well-blended.
  4. Meanwhile, prepare the farfallone according to package directions. Add the hot, drained, farfallone and parsley to the sauce; toss to coat. Serve with cheese.
Tips
Use a large skillet to avoid crowding the pan when cooking the mushrooms for better browning and flavour.
Ingredient Notes
Porcini mushrooms: Called the "king" of mushrooms, porcini is the quintessential Italian mushroom and is celebrated at festivals during the foraging season in August. Fresh porcini mushrooms can be hard to come by so using dried mushrooms can give concentrated porcini flavour to your sauces, stuffings, soups and stews. Simple to use, just re-hydrate the mushrooms in hot broth or water. Be sure to use the porcini-infused soaking liquid to add flavour to dishes as well.
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Farfallone with Wild Mushroom Sauce

“Farfallone con Sugo di Funghi Selvatici”



Preparation time: 15
Cooking time: 35
Servings: 4


Ingredients

1 1/2 cups (375 mL)
chicken broth
1/2 oz (15 g)
dried porcini mushrooms
2 tbsp (30 mL)
each butter and olive oil, divided
1
onion, finely chopped
1 lb (500 g)
assorted wild mushrooms such as porcini, chanterelle, oyster and morels, sliced
1/2 tsp (2 mL)
each salt and freshly ground pepper
1 tbsp (15 mL)
all-purpose flour
1 cup (250 mL)
dry Marsala wine
2
cloves garlic, minced
1/2 cup (125 mL)
35 % whipping cream
3/4 lb (375 g)
Giovanni Panzani Farfallone
1/2 cup (125 mL)
chopped fresh parsley leaves
Freshly grated Pecorino Romano cheese



Method

  1. Place the chicken broth in a small saucepan and bring to a boil. Add the porcini mushrooms, cover and remove from heat; let stand for 10 minutes. Drain and finely chop the mushrooms, reserving the soaking liquid.
  2. Meanwhile, heat half the butter and oil in a large skillet set over medium-low heat. Add the onions; cook, stirring occasionally, for 15 minutes or until softened but not browned.
  3. Increase the heat to medium-high; add the remaining butter and oil to the skillet. Add the re-hydrated and wild mushrooms, salt and pepper; cook, stirring often, for 7 to 10 minutes or until mushrooms are browned. Sprinkle the flour evenly over the mushrooms and stir until combined. Add the reserved soaking liquid, wine and garlic. Bring to a boil; reduce the heat and simmer for 7 to 10 minutes or until the sauce is slightly thickened. Remove from the heat. Add the cream; stirring until well-blended.
  4. Meanwhile, prepare the farfallone according to package directions. Add the hot, drained, farfallone and parsley to the sauce; toss to coat. Serve with cheese.

Tips

Use a large skillet to avoid crowding the pan when cooking the mushrooms for better browning and flavour.

Ingredient Notes:

Porcini mushrooms: Called the "king" of mushrooms, porcini is the quintessential Italian mushroom and is celebrated at festivals during the foraging season in August. Fresh porcini mushrooms can be hard to come by so using dried mushrooms can give concentrated porcini flavour to your sauces, stuffings, soups and stews. Simple to use, just re-hydrate the mushrooms in hot broth or water. Be sure to use the porcini-infused soaking liquid to add flavour to dishes as well.