You will need:
- 1 pound uncooked Farfalle
- 2 tablespoons butter, divided
- 1 teaspoon olive oil
- 1 cup chopped onion
- 16 ounces Cremini mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon garlic
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chicken broth
- 3/4 cup whipping cream
- 1 cup shredded Gruyere cheese
- Freshly grated nutmeg to taste
- 2 tablespoons chopped fresh parsley
Prep:
Heat butter and olive oil in a large nonstick skillet over medium-high heat.
Add chopped onions to pan and season with a pinch of salt and freshly ground black pepper. Cook onions until golden and caramelized. Remove onions from pan and set aside.
Melt remaining tablespoon of butter in empty pan. Add mushrooms, thyme, garlic, 1 teaspoon salt and pepper. Cook mushrooms until liquid evaporates and mushrooms are tender, about 12 minutes.
Add chicken broth; cook 2 minutes or until liquid evaporates, stirring occasionally. To the mushroom mixture, add the cooked pasta, whipping cream, Gruyere cheese, caramelized onions, nutmeg and parsley. Toss gently to coat, allowing enough time for the cheese to melt.
Taste and adjust seasonings if necessary.
Add chopped onions to pan and season with a pinch of salt and freshly ground black pepper. Cook onions until golden and caramelized. Remove onions from pan and set aside.
Melt remaining tablespoon of butter in empty pan. Add mushrooms, thyme, garlic, 1 teaspoon salt and pepper. Cook mushrooms until liquid evaporates and mushrooms are tender, about 12 minutes.
Add chicken broth; cook 2 minutes or until liquid evaporates, stirring occasionally. To the mushroom mixture, add the cooked pasta, whipping cream, Gruyere cheese, caramelized onions, nutmeg and parsley. Toss gently to coat, allowing enough time for the cheese to melt.
Taste and adjust seasonings if necessary.
Cook pasta according to package directions. Drain.
