Bow ties with Marsala-mushroom sauce

loleia/SXC

Makes 4 servings

This is an elegant dish perfect for serving company. Use a variety of exotic mushrooms, each lending its unique flavor and texture.

8 ounces bow ties

3 tablespoons olive oil, divided

4 cups (about 10 ounces) sliced fresh mushrooms, such as cremini, shiitake, oyster, chanterelle, or a combination

¼ cup minced shallots

2 cloves garlic, minced

1 tablespoon all-purpose flour

1 cup milk

¼ cup sweet Marsala wine

2 teaspoons minced fresh tarragon or ¼ teaspoon dried tarragon

½ teaspoon salt, or to taste

½ teaspoon freshly ground pepper, or to taste

Minced fresh flat-leaf parsley for garnish

 

Bring a large pot of water to a boil over high heat. Reduce the heat to medium. Cook the bow ties according to package instructions.

Meanwhile, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the mushrooms, shallots, and garlic; cook, stirring occasionally, until tender, about 5 minutes.

Add the remaining 1 tablespoon olive oil; add the flour and stir until bubbly. Add the milk all at once; cook and stir until thickened, about 3 minutes. Add the remaining ingredients, except the garnish, and stir until warmed through.

When the pasta is done, drain well.

To serve, arrange the pasta in shallow pasta bowls; top with the sauce and garnish with parsley.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.