Makes 4 servings
This is an elegant dish perfect for serving company. Use a variety of exotic mushrooms, each lending its unique flavor and texture.
8 ounces bow ties
3 tablespoons olive oil, divided
4 cups (about 10 ounces) sliced fresh mushrooms, such as cremini, shiitake, oyster, chanterelle, or a combination
¼ cup minced shallots
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup milk
¼ cup sweet Marsala wine
2 teaspoons minced fresh tarragon or ¼ teaspoon dried tarragon
½ teaspoon salt, or to taste
½ teaspoon freshly ground pepper, or to taste
Minced fresh flat-leaf parsley for garnish
Bring a large pot of water to a boil over high heat. Reduce the heat to medium. Cook the bow ties according to package instructions.
Meanwhile, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the mushrooms, shallots, and garlic; cook, stirring occasionally, until tender, about 5 minutes.
Add the remaining 1 tablespoon olive oil; add the flour and stir until bubbly. Add the milk all at once; cook and stir until thickened, about 3 minutes. Add the remaining ingredients, except the garnish, and stir until warmed through.
When the pasta is done, drain well.
To serve, arrange the pasta in shallow pasta bowls; top with the sauce and garnish with parsley.