pasta with mushrooms
This recipe was recently requested from one of our loyal customers and it appears on a vintage package of our Wild Mushroom Fettuccine Noodles. Sometimes it's good to bring back the classics.
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- 1 bag Al Dente® Wild Mushroom Fettuccine, or any other cut or flavor
- 2 Tbsp. olive oil
- 1/4 lb prosciutto, sliced thinly
- 1/2 lb mushrooms, sliced thinly
- 2 Tbsp parsley, minced
- 1/4 c grated Parmesan
- 2-4 Tbsp Sherry
- 1 c heavy cream
- salt and pepper to taste
Saute mushrooms in olive oil over medium heat for 5 minutes. Add prosciutto, sherry and cream. Continue cooking until slightly reduced approximately 5 minutes. Cook pasta for 3 minutes and drain. Toss with sauce. Stir in Parmesan and season with salt and pepper.