Pasta with Mushrooms & Prosciutto

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.

INGREDIENTS:

  • 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

COOKING INSTRUCTIONS:

  1. In Dutch oven cook pasta in 2 tablespoons oil until crisp, about 5 minutes. Crumble and set aside.
  2. 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.
  3. 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.
  4. 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.

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