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Mushroom Butterflies

Mushroom Butterflies recipe image
This delicate yet satisfying dish features tender white mushrooms sautéed with aromatic shallots and garlic, then tossed with bow-tie pasta. The addition of fresh lemon zest and flat-leaf parsley brightens the earthy flavors, creating a light, restaurant-quality meal perfect for weeknight dinners or spring lunches. It is simple to prepare with pantry staples, offering a refined taste without the fuss. Serve with optional Parmesan for a touch of richness, or keep it vegan for a lighter option.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 134.4
Dietary: Vegetarian
Description
This delicate yet satisfying dish features tender white mushrooms sautéed with aromatic shallots and garlic, then tossed with bow-tie pasta. The addition of fresh lemon zest and flat-leaf parsley brightens the earthy flavors, creating a light, restaurant-quality meal perfect for weeknight dinners or spring lunches. It is simple to prepare with pantry staples, offering a refined taste without the fuss. Serve with optional Parmesan for a touch of richness, or keep it vegan for a lighter option.
Ingredients
  • 1 1/4 pound White mushrooms
  • 1/2 cup Coarsely chopped shallots
  • 2 teaspoon Finely chopped garlic
  • 3 tablespoon Extra-virgin olive oil
  • 12 oz Butterfly or bow-tie pasta, uncooked
  • 1/3 cup Coarsely chopped flat-leaf parsley
  • 2 teaspoon Finely grated lemon zest
  • to taste Freshly ground black pepper
  • as needed Coarsely grated Parmesan cheese, for garnish (optional)
Directions
  1. 1
    Trim mushroom stems and wipe caps clean with a paper towel. Slice lengthwise.
  2. 2
    Toss mushrooms, shallots, and garlic with olive oil in a large, heavy saucepan.
  3. 3
    Cook over medium-high heat, stirring frequently, for 10 minutes until mushrooms are tender and browned.
  4. 4
    Season with freshly ground black pepper to taste.
  5. 5
    Stir in 1/3 cup of the chopped parsley and the lemon zest. Cook for 1 minute longer.
  6. 6
    Remove the mushroom mixture from heat and cover to keep warm.
  7. 7
    Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, for 6-8 minutes or until al dente.
  8. 8
    Drain the pasta, reserving 2 tablespoons of the cooking liquid.
  9. 9
    Return the pasta to the pot and toss with the mushroom mixture and the reserved cooking liquid.
  10. 10
    Serve immediately, topping with freshly grated Parmesan cheese if desired and the remaining tablespoon of parsley.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 134.4kcal
% Daily Value *
Total Fat 11.7g18%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 5.5g2%
Dietary Fiber 1.5g6%
Sugars 2.9g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use extra-virgin olive oil for the best flavor, as there are few ingredients in this simple dish.

If using Parmesan cheese, opt for freshly grated rather than pre-shredded for superior texture and melt.

It is not necessary to add salt to the pasta water if you plan to serve with salty Parmesan cheese; taste before adding extra salt.

This dish is naturally vegan if you omit the Parmesan cheese.

For a delicate lunch or dinner, the lightness of the sauce complements the bow-tie shapes perfectly.

Keywords: mushroom, pasta, butterfly, bow-tie, garlic, shallots, lemon, parsley, italian, vegetarian, vegan, weeknight, simple, healthy, dinner, light, olive oil, fresh, easy, quick
Read it online: https://www.chefs-mate.com/recipe/mushroom-butterflies/