Categories: Main Dish, Pasta, Vegetarian
Ingredients
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 1 1/2 lbs cremini mushrooms, sliced 1/2 inch thick (may substitute white mushrooms)
- 1 teaspoon dried thyme
- 1 (14 1/2 ounce) can chopped tomatoes, with juice
- 1/2 cup white wine
- 1 can condensed cream of mushroom soup
- 1/2 cup milk
- salt and pepper, to taste
- 1 lb farfalle pasta, cooked al dente,drained,tossed with
- 2 tablespoons olive oil, and kept warm
- 2 tablespoons chopped fresh Italian parsley
- 1/4-1/2 cup fresh shredded parmesan cheese
Directions
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Add butter and olive oil to a large skillet over medium-high heat; let butter melt.
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Add mushrooms and thyme; stir and cook mushrooms for 4-5 minutes or until they begin to get soft.
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Add the tomatoes and juice; lower heat to medium; simmer for about 5 minutes or until their juices begin to evaporate.
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Add in the wine; bring to a boil; boil for 2 minutes.
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In a small bowl, add the soup and milk; whisk to combine.
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Add soup mixture to the mushrooms; stir to combine and bring to a boil.
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Season with salt and pepper if needed to taste.
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Toss the warm mushroom sauce and warm pasta.
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Serve on individual plates; sprinkle parsley and parmesan cheese on top for garnish.