FARFALLE WITH MUSHROOMS AND CREAM

Hopefully the rain will be stopping today.  Cookbook coming along nicely.  Good thing I did not rush to do this project.  It is really time consuming but is going to be well worth the effort.  Stay tuned!
I have a great dish for your dinner tonight.  Easy and satisfying.

FARFALLE WITH MUSHROOMS AND CREAM

2 of the very large Portobello mushrooms sliced into 1" pieces
1 garlic clove chopped very fine
6 tablespoons of butter
2 to 3 tablespoons olive oil
1/2 cup dry Marsala Wine
1 and 1/2 cups heavy cream
1/2 cup parmesan cheese
Italian parsley
Salt and pepper
1 pound of Farfalle pasta

Put the water on to boil for the pasta.   When the water boils put the pasta into the pot and cook just until al dente.  While the pasta is cooking, chop the mushrooms and set aside.  Melt the butter with the olive oil.  When the butter foams but is not browned, add the mushrooms and garlic.  Saute over high heat until the mushrooms are tender. Salt and pepper to taste. Warm the cream for about 1 minute then add to the Marsala.  Stir together and add to the mushrooms, and just heat for a few minutes.  Drain the pasta and put into a large serving bowl.  Add the mushroom and cream mixture and toss.  Add the parmesan cheese and toss.  Sprinkle with chopped Italian parsley.  Serve immediately.  Mangia!

Thanks for stopping in today, have a beautiful weekend
Ciao
Grayce