Farfalle with Wild-Mushroom Sauce

Ingredients

• 0.1 teaspoon pepper black
• 2.5 teaspoons bottled garlic minced
• 4 cups farfalle pasta hot cooked uncooked 8 ounces bow tie pasta
• 1 pound cremini mushrooms sliced
• 0.5 teaspoon thyme leaves dried
• 0.3 cup white wine dry
• 0.8 cup less-sodium chicken broth fat-free
• 4 teaspoons chives fresh chopped
• 3.5 ounces oyster mushroom caps sliced
• 1 tablespoon olive oil 
• 1 cup onion diced
• 2 ounces parmesan cheese fresh shredded finely
• 0.3 teaspoon salt 
• 0.5 pound shiitake mushroom caps thinly sliced

Equipment

• bowl
• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion; saut 5 minutes.
3. Add mushrooms, thyme, salt, and pepper; saut 5 minutes. Stir in broth, vermouth, and garlic; reduce heat to medium-low, and cook 5 minutes.
4. Combine the mushroom mixture and the pasta in a large bowl, and toss well.
5. Sprinkle each serving with cheese and chopped chives.