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Pasta with Mushrooms and Prosciutto Recipe

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This recipe for Pasta with Mushrooms and Prosciutto, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Klevos

Category:
Category:

Ingredients:  
Ingredients:  
* cup plus 2 tablespoons olive oil
* 2 ounces thinly sliced prosciutto (about 6 slices)
* 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
* 2 medium shallots, finely chopped
* 1 teaspoon thyme leaves, plus more for serving
* Kosher salt, freshly ground pepper
* 1 cup chicken stock or low-sodium chicken broth
* 12 ounces pappardelle or fettuccine
* ⅓ cup heavy cream
* 2 tablespoons unsalted butter

Directions:
Directions:
Heat cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.


Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 58 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.


Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.


Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.


Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Approx. 25 minutes

 

 

 

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