12 ounces fresh shiitake mushrooms, stems removed and discarded
¼ cup olive oil
Fresh-ground black pepper
12 ounces uncooked bow-tie (farfalle) pasta
4 shallots (about 3-ounces), peeled and sliced crosswise into -inch thick rings
¼ cup dry sherry
3 cups fat-free, lower sodium chicken broth
2 teaspoons fresh thyme leaves, chopped (or 1 teaspoon dried, crumbled)
¼ teaspoon hot sauce; more to taste (I like Frank's)
¼ cup freshly grated parmesan cheese
Place a large pot, two-thirds full of cold water over high heat.
While the water comes to a boil, thinly slice shiitake mushroom caps. Place a large skillet over medium-high heat. When hot add 2 tablespoons olive oil. When oil is hot add mushrooms, season with salt and pepper, and cook, tossing occasionally, until soft, 2 to 3 minutes. Transfer to a plate.
Stir 1 tablespoon kosher salt into the boiling water and then add the bow-tie pasta; cook according to package directions.
While the pasta cooks, add the remaining 2 tablespoons oil and the shallots to the hot skillet; season with salt and cook 2 minutes, stirring occasionally. Reduce heat to medium-low and cook until the shallots brown and soften, 2-4 minutes. Raise the heat to medium-high; add sherry and cook, scraping the bottom of the pan, until the sherry almost completely boils off, about 1 minute.
Pour in the chicken broth and when it starts to show bubbles, return the mushrooms to the pan, reduce the heat to medium, and cook 2 minutes. Add and stir in thyme and hot sauce; taste and adjust seasoning.
Drain cooked pasta and return to pot. Pour broth and mushrooms over the pasta and stir until combined. Serve immediately in bowls, dividing cheese equally between them.
Nutrition values per serving: 527 calories (28.6 percent from fat), 16.8 g fat (3 g saturated), 74.4 g carbohydrates, 5 g fiber, 16 g protein, 4 mg cholesterol, 698 mg sodium.