Farfalle With Forest Mushrooms, Peas & Parsley

1/4 cup butter
4 large garlic cloves, minced
3 shallots, chopped
12 oz shiitake mushrooms, stemmed, quartered
12 oz crimini mushrooms, quartered
12 oz chanterelle or crimini mushrooms, quartered
1 1/4 cups dry white wine
1 1/2 cups whipping cream
2 cups frozen peas
2/3 cup chopped fresh parsley
1 1/4 lbs farfalle

1) Melt butter in large deep skillet over medium-high heat. Add garlic and shallots; sauté 1 minute. Add shiitake and crimini mushrooms and sauté 5 minutes. Add chanterelles; sauté until all mushrooms are tender, about 5 minutes longer. Add wine and boil until reduced by half, about 5 minutes. Add cream and simmer until liquid is reduced to sauce consistency, stirring occasionally, about 5 minutes. Stir in peas and parsley. Remove from heat. Season sauce with salt and pepper. Cover to keep warm.

2) Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

3) Add mushroom sauce to pasta and toss to coat, moistening with reserved pasta cooking liquid, if necessary.

Review:  Costco began carrying chanterelle mushrooms, so we were curious and I looked for a recipe to use them in.  However, we were greatly disappointed.  The mushrooms are very slick to the touch, which is a little odd, and the texture was quite mushy and a little stringy.  We were so sad and I tended to pick out the chanterelles, though they were so pricey!  It was also disappointing, considering I had more than 12oz of each of these mushrooms, and our shiitakes were sooooo small.  I easily spent half an hour cleaning and quartering the mushrooms!  The rest of the dish was pretty yummy, though.  I could see us having the dish again, but substituting a different mushroom.