There are many reasons to feel blessed by living in Sonoma County. Mushrooms are one. We are especially fortunate to be neighbors of Mycopia, mushroom cultivators who have a drop-in sale every Friday where they offer various exotic varieties at below market prices. Here’s a classic. Try this with a baguette and salad.
- 1/4 cup olive oil +2 tablespoons
- 6 slices prosciutto
- 1 pound mushrooms, torn into bite size pieces
- 2 shallots, chopped
- 1 teaspoon thyme
- Salt and pepper
- 1 cup chicken stock
- 12 ounces egg noodle pappardelle
- 1/3 cup cream
- 1 tablespoons butter
- In Dutch oven cook pasta in 2 tablespoons oil until crisp, about 5 minutes. Crumble and set aside.
- In remaining oil cook mushrooms on low heat for 6-8 minutes. Add shallots, thyme, salt and pepper and cook an additional 3-4 minutes. Add stock and simmer for 6-8 minutes.
- Cook pasta in a large pot of boiling water until al dente. Transfer pasta to mushroom, add a cup of pasta water and simmer for 2 minutes. Add cream to coat.
- Remove Dutch oven from heat, mix in butter and prosciutto and serve.
Serves 4. Pinot Noir would be a great choice here. At the moment I’d pick our 2016 Russian River Valley Pinot Noir, Skikos Vineyard – 35th anniversary special release.