Categories: Main Dish, Pasta, Vegetarian

Ingredients

• 1 tablespoon butter
• 2 tablespoons extra virgin olive oil
• 1 1/2 lbs cremini mushrooms, sliced 1/2 inch thick (may substitute white mushrooms)
• 1 teaspoon dried thyme
• 1 (14 1/2 ounce) can chopped tomatoes, with juice
• 1/2 cup white wine
• 1 can condensed cream of mushroom soup
• 1/2 cup milk
• salt and pepper, to taste
• 1 lb farfalle pasta, cooked al dente,drained,tossed with
• 2 tablespoons olive oil, and kept warm
• 2 tablespoons chopped fresh Italian parsley
• 1/4-1/2 cup fresh shredded parmesan cheese

Directions

1. Add butter and olive oil to a large skillet over medium-high heat; let butter melt.

2. Add mushrooms and thyme; stir and cook mushrooms for 4-5 minutes or until they begin to get soft.

3. Add the tomatoes and juice; lower heat to medium; simmer for about 5 minutes or until their juices begin to evaporate.

4. Add in the wine; bring to a boil; boil for 2 minutes.

5. In a small bowl, add the soup and milk; whisk to combine.

6. Add soup mixture to the mushrooms; stir to combine and bring to a boil.

7. Season with salt and pepper if needed to taste.

8. Toss the warm mushroom sauce and warm pasta.

9. Serve on individual plates; sprinkle parsley and parmesan cheese on top for garnish.

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