Bowtie Pasta with Wild Mushroom Sauce
This incredible looking pasta recipe comes from cookbook author Diane Brown who just published The Seduction Cookbook: Culinary Creations for Lovers in January 2004. She is a restaurant industry professional and proprietor of Intimate Catering.
She teaches aphrodisiac cooking classes at Sur La Table and The Learning Annex. . To learn more about Diane and read my interview with her, check out Interview with Diane Brown.
Here’s what she says about the recipe:
“Along with their alluring earthy sensuality, mushrooms contain phosphorus and potassium, both said to invigorate the libido.” Diane Brown
Wild Mushroom Pasta Recipe
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove - minced
8 oz. mixed wild mushrooms (shiitake, portobello, oyster, and chanterelle) - cleaned, stemmed, and thickly sliced
1 teaspoon fresh rosemary - finely chopped
1/2 teaspoon fennel seeds - toasted
Freshly ground black pepper - to taste
1/2 pound farfalle (bowtie) pasta
1/4 cup basil - coarsely chopped
2 tablespoons freshly grated Parmesan cheese
How To Prepare At Home
Mince the garlic.
Clean, stem and slice the mushrooms.
Finely chop the rosemary and coarsely chop the basil.
If your Parmesan cheese is ready to go, so are you.
In a large deep skillet, melt butter in heated olive oil. Add the garlic and cook over moderate heat until golden.
Add the mushrooms, fennel seeds, rosemary and pepper and cook, stirring occasionally until the mushrooms are tender, about 15 minutes.
Meanwhile, cook the penne in a large pot of boiling salted water until tender but firm to the bite; drain well.
Add the pasta to the mushrooms, adding the basil and cheese. Mound onto two plates and serve immediately, offering additional Parmesan if desired.
Copyright 1997 - 2016 The Reluctant Gourmet