Side Pannel
Tagliatelle with Wild Mushrooms, Peas and Prosciutto
Tagliatelle with Wild Mushrooms, Peas and Prosciutto
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 4 tb Softened unsalted butter
- 1 tb Olive oil
- 1/3 c Minced shallot
- 12 oz Wild mushrooms, such as
- -Shiitake, Oyster or Cepes,
- -rinsed, trimmed and sliced
- 1 ts Minced fresh thyme
- Salt and pepper
- 1 c Small fresh or frozen peas,
- -thawed
- 1/2 c Slivered prosciutto
- 1 c Heavy cream
- 12 oz Tagliatelle
- Freshly grated Parmesan
Directions
In a large skillet set over moderate heat 2 tablespoons of the butter and
the oil until hot, add the shallot and cook, stirring, 3 minutes, or until
softened. Add the mushrooms, thyme and salt and pepper to taste and cook
the mixture, stirring occasionally, for 7 minutes, or until mushrooms are
lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or
until heated through. Add the cream and simmer just until lightly
thickened.
the oil until hot, add the shallot and cook, stirring, 3 minutes, or until
softened. Add the mushrooms, thyme and salt and pepper to taste and cook
the mixture, stirring occasionally, for 7 minutes, or until mushrooms are
lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or
until heated through. Add the cream and simmer just until lightly
thickened.
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