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Mushroom Farfalle

by Pierre S. Aoukar, MD
Posted: March 13

Servings: 4


6 Portabella Steaks
1 cup sun-dried tomatoes
2 Tb. extra virgin olive oil
8 cloves fresh garlic, crushed
sea salt and crushed red pepper to taste
handful fresh basil, julienned

1 pound dried farfalle (bowtie pasta)


1. Cook the portabella mushrooms before beginning this recipe. When they have cooled, slice them into bite-size wedges. Begin boiling water before you start prepping the remainder of the ingredients. When the water boils add pasta and cook until al-dente. When you bite into the pasta it still bites back just a little bit.

2. I recommend using sun-dried tomatoes that are not in oil. The extra oil is not at all necessary. Good quality sun-dried tomatoes are not completely dry either. They have some moisture to them and should be edible without too much effort. Slice the tomatoes into thin strips. If they are very dry, soak in warm water for ˝ hour first. Julienne the tomatoes.

3. Meanwhile, a few minutes before the pasta is done, in a hot skillet or sauté pan, add oil and garlic. Cook until garlic just starts to brown. Add the mushrooms and sun-dried tomatoes. Throw in the pasta and basil. Toss, season with salt and pepper and serve in a large bowl or individual plates.

Mushroom Farfalle , The Recipes of Dr. Aoukar


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