1 pound farfalle pasta
4 oz mascarpone
8 oz heavy cream
2 oz Mike’s Deli dry porcini mushrooms
10 button mushrooms – sliced
3 shallots
2 tablespoons grated parmigiano cheese


In small sauce pan, heat 1 pint of water, add the porcini mushrooms.
Allow to boil for 1-2 minutes.
Turn heat off and allow mushrooms to steep in hot water for 15 - 20 minutes.
Meanwhile, boil large pot of water, add pasta and cook al dente 7-8 minutes (cooking time may vary).
Peel and dice shallots, then sauté in 1 tablespoon oil until lightly browned.
Drain porcini mushrooms, saving water, and add them along with the button mushrooms into the pan with the shallots.
Reduce the heat and add the mascarpone and the cream.
Stir slowly until everything blends.
Add half of the porcini mushroom water and parmigiano cheese.
Let this sauce reduce so it thickens a little.
Stir in salt and pepper to taste. Remove from heat and allow to come to room temperature.
Put mushroom mixture into blender and mix until everything is blended and mushrooms are in tiny pieces.
Heat large sauté pan, add 1 tablespoon of oil, the mushroom sauce and the farfalle.
Mix well until heated through, and serve hot.