Wild Mushroom Farfalle

New home, new stove, new dish! Feel free to substitute parsley or thyme for the dill; I just like the taste of dill! Remember to leave 1/3 cup of the pasta cooking liquid leftover; it will help to bind the delicate sauce to the ribbons.



  • 8 oz uncooked farfalle pasta
  • 2 tbsp EVOO
  • 1/2 cup chopped onion
  • 5 garlic cloves, minced
  • 2 4-ounce package exotic mushroom blend
  • 1 cup unsalted vegetable stock
  • 3/4 tsp sea salt
  • 2 tbsp chopped fresh dill
  • 1 tbsp unsalted butter
  • 2 tsp grated lemon rind
  • 1 1/2 tsp sherry vinegar
  • 3/8 tsp black pepper
  • 1/4 cup part-skim ricotta cheese
  • 1/4 cup part-skim mozzarella cheese, shredded


  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup cooking liquid.
  2. Heat a large skillet over medium-high heat. Add EVOO; swirl to coat. Add onion; sauté 3 minutes or until tender. Add garlic and mushrooms; cook 8 minutes or until mushrooms are browned. Add stock and salt; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid is reduced by half. Stir in 1/3 cup reserved cooking liquid, dill, butter, rind, vinegar, and pepper. Add pasta; toss to coat. Place 1 1/4 cups pasta mixture in each of 4 bowls. Top each serving with 1 tbsp ricotta cheese and 1 tbsp mozzarella cheese. Serves 4.


I chose to serve this with Braised Balsamic Endive and Radicchio. Directions follow.


  • 4 tbsp EVOO
  • 1 head Belgian endive, halved lengthwise
  • 1 small head radicchio, quartered
  • 1/2 cup unsalted vegetable stock
  • 1/4 cup balsamic vinegar
  • 2 tbsp chopped fresh flat-leaf parsley
  • 3/8 tsp black pepper
  • 1/4 tsp sea salt


  1. Preheat oven to 450°F.
  2. Heat a large skillet over high heat. Add EVOO to pan; swirl to coat. Add endive and radicchio, cut sides down; cook 90 seconds. Place endive in a 13 x 9 inch glass or ceramic baking dish. Turn radicchio; cook for 3 minutes. Add radicchio to dish with endive. Add stock and balsamic vinegar to skillet; bring to a boil. Pour vinegar mixture over endive mixture. Bake at 450°F for 20 minutes or until tender. Remove core from vegetables; discard. Cut into slices; stir in parsley, black pepper, and salt.

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