Assortment of mushrooms flavor pasta dish

Associated Press

Cookbook writer Maria Robbins says she likes to use a variety of fresh mushrooms in the sauce for this farfalle recipe, and she makes up the combination as she shops at the market.

The recipe is in her most recent book, "The One-Dish Vegetarian" (St. Martin's Griffin, $14.95 paperback), a collection of 100 recipes for quick and easy vegetarian meals that includes salads, soups, pastas, casseroles, stews and curries.

For the farfalle sauce, Robbins always includes the very flavorful shiitake mushrooms, then other types as available any given day Ü usually cremini, oyster, portobellos and cultivated white mushrooms. She suggests you experiment with what you find available to you.

She describes farfalle as "lovely, bow-tie-shaped pasta," but says you can substitute shells, tubes, wagon wheels or spirals.

Farfalle with Many Mushrooms

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 pounds mixed mushrooms, wiped clean, stems removed, and sliced
• 1 teaspoon salt
• Freshly ground black pepper
• 6 large garlic cloves, finely minced
• 1/4 to 1/2 teaspoon red pepper flakes (optional, but very good)
• 1 large handful of Italian parsley, finely chopped
• 1/2 cup dry white or red wine
• 2 tablespoons salt
• 1 pound farfalle
• 1 to 2 tablespoons unsalted butter (optional)
• Freshly grated parmesan cheese

Place a large pot of water (6 quarts) on high heat to boil for the pasta.

While the water is heating, heat the oil and butter in a large saute pan or skillet.

Add the mushrooms and saute over high heat for about 5 minutes, until the mushrooms start to turn brown around the edges. Toss them occasionally with a metal spatula.

Season the mushrooms with salt and pepper, lower the heat to medium, and add the garlic, red pepper flakes, parsley and wine. Stir well and cook for 5 minutes longer.

Taste for seasoning, adding more salt and pepper if necessary.

Turn off the heat but leave the pan on the burner.

When the pasta water comes to a boil, add 2 tablespoons salt and the farfalle. Cook for 8 to 10 minutes, testing for doneness at 7 or 8 minutes, until the pasta is al dente. Scoop out the pasta and place directly into the mushroom sauce. Let some of the cooking water transfer along with the pasta.

Turn heat to high under the saute pan or skillet and toss pasta with the sauce. At this point, you can add a tablespoon or two of butter to the sauce if you wish. Serve in pasta bowls, accompanied by freshly grated Parmesan cheese.

Makes 4 to 5 servings.