Put a large pot of salted water on to boil.
Stem the shiitake and oyster mushrooms and thinly slice the caps. Heat 2 Tbs. of the oil in a large skillet over medium-high heat for 1 minute. Add the sliced mushrooms, season with salt and pepper, and cook, tossing occasionally, until soft, 2 to 3 minutes. Transfer to a plate.
Put the pasta in the water. Add the remaining 2 Tbs. oil and the shallots to the skillet. Season with salt and cook for 2 minutes, stirring occasionally. Reduce the heat to medium low and cook until the shallots brown and soften, 2 to 4 minutes (don’t let them burn). Raise the heat to high, add the sherry, and cook, scraping the bottom of the pan, until the sherry is almost completely boiled off, about 30 seconds. Add the chicken broth. After 2 minutes, return the mushrooms to the pan, reduce the heat to medium, and cook the broth another 2 minutes. Sprinkle in the thyme and Tabasco and taste for salt and pepper.
Finish cooking the farfalle until it’s just tender, about 11 minutes total. Drain and put back in the pasta pot. Pour the broth and mushrooms over the pasta and stir well. Serve immediately in bowls with a generous amount of the Parmigiano.
A salad of Arugula with Blood Oranges, Fennel & Ricotta Salata makes a nice contrast to the dish. Serve with toasty garlic bread as well.
nutrition information (per serving):
17, Fat Calories
160, Saturated Fat
16, Monounsaturated Fat
69, Polyunsaturated Fat
Photo: Scott Phillips