Pasta with Mushrooms and Prosciutto

This weekend was my best friend’s bachelorette party in New York City and it was SO much fun. I obviously made all of the reservations where food was concerned and will be posting some pictures from that later this week on my Instagram!

After a long weekend of drinking and fun, I am looking forward to this quiet evening at home with my wonderful husband and this beautiful plate of pasta. I love pasta. I love mushrooms. I love prosciutto. Basically this dish was made for me. And now you can enjoy it too.

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But no seriously, I love mushrooms. If I could, I would (and sometimes I do) eat mushrooms with every single meal. I’ve never met a mushroom I didn’t like. You can definitely expect to find many more mushroom recipes here in the future!

While I generally prefer fresh pasta to dried, we had some of the dried stuff on hand and it worked just fine. Especially given the extra cooking the pasta takes on to really soak up this rich stroganoff flavor. Its delicate texture works well with this flavor-packed while refreshingly light sauce. My mushroom mix consisted of primarily maitake and shiitake.

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I hope this dish brings you as much warmth and happiness as it does me. It’s by the book, and by the book I mean Bon Appétit. I love it as is and wouldn’t change a thing. Except maybe the amount of mushrooms.

Pasta with Mushrooms and Prosciutto

  • Servings: 4
  • Difficulty: medium
  • Print

The most delicious pasta dish you didn't know you needed.


Credit: bonappetit.com

Ingredients

  • ¼ 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

  1. Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium.
  2. 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.
  3. Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes.
  4. 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.
  5. 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.
  6. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  7. Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid.
  8. 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.
  9. 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.
  10. Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

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