Dinner - Pasta with mushrooms and prosciutto recipes

Author: Alan Cook

Pasta With Mushrooms and Prosciutto
Pasta With Mushrooms and Prosciutto
Mushroom Prosciutto Pasta
Pasta with Caramelized Mushrooms and Crispy Prosciutto

Pasta With Mushrooms and Prosciutto

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
Provided by: Claire Saffitz
Yields: 4 servings
Number of ingredients: 10

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

How to cook:

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

Notes: Mushroom Prosciutto Pasta Recipe: How to Make It, Ingredients · 4 cups uncooked penne pasta · 1/2 pound sliced fresh mushrooms · 1/4 cup chopped onion · 2 tablespoons butter · 10 thin slices prosciutto, chopped

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pasta with caramelized mushrooms and crispy prosciutto caramelized mushrooms and crispy prosciutto pasta with mushrooms and prosciutto

Claire Makes Creamy Pasta with Mushrooms and Prosciutto

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You
Duration: 4:03

Better Than Take-Out! Mushroom Prosciutto Pasta Recipe

Mushroom Prosciutto Pasta Recipe - Glen And Friends Cooking - Not An Italian Pasta Recipe Duration: 7:25

Pasta With Mushrooms and Prosciutto

Ingredients:

1/4 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
1/3 cup heavy cream
2 tablespoons unsalted butter

How to cook:

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

Notes: Pasta with Mushrooms and Prosciutto, This pasta with mushrooms and prosciutto is a smoky, spicy, rich, and easy pasta dinner recipe. It is truly perfect for any day of the week.

Mushroom Prosciutto Pasta

If prosciutto is not available at your deli counter, substitute diced ham.
Provided by: Taste of Home
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Europe, Italian
Number of ingredients: 10

Ingredients:

Nutrition:

Calories: 622 calories
Fat: 38g fat (22g saturated fat)
Cholesterol: 144mg cholesterol
Sodium: 622mg sodium
Carbohydrate: 54g carbohydrate (5g sugars
Fiber: 3g fiber)
Protein: 19g protein.

How to cook:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add prosciutto; saute for 3 minutes.
In a small bowl, combine cornstarch and cream until smooth; stir into the skillet. Add parsley and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to the skillet and stir to coat. Sprinkle with cheese if desired.

Notes: Caramelized Mushroom Pasta with Crispy Prosciutto, Add 2 prosciutto slices to the pan in a single layer, and cook until they curl and are lightly browned underneath, about 3 minutes. Flip the

Pasta with Caramelized Mushrooms and Crispy Prosciutto

Add plenty of garlic and thyme to the pasta and caramelized mushrooms, along with crispy shards of prosciutto for good measure and the result is a savory, earthy pasta that’s easy to love.
Provided by: Sheela Prakash
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Mediterranean
Number of ingredients: 10

Ingredients:

Kosher salt
4 thin prosciutto slices
2 tablespoons extra-virgin olive oil
1 pound cremini mushrooms (quartered)
12 ounces campanelle* (or other short pasta)
Freshly ground black pepper
4 garlic cloves (minced)
1 tablespoon fresh thyme leaves
1/4 cup dry white wine
Freshly shaved Parmesan cheese (for serving)

Nutrition:

How to cook:

Boil
Bring a large pot of salted water to a boil.
Cook
Heat a large, high-sided sauté pan or skillet over medium heat. Add 2 prosciutto slices to the pan, in a single layer, and cook until they curl and are lightly browned underneath, 2 to 3 minutes. Flip prosciutto and cook until browned on the other side, 2 to 3 minutes more. Move prosciutto to a paper towel-lined plate and repeat with remaining 2 slices.
Brown
Pour 1 tablespoon of oil into the pan. Add half the mushrooms in a single layer (try to get as many cut-side down as you can), cook undisturbed until browned well on the bottom but not fully cooked, 3 to 5 minutes. Transfer to a plate. Add remaining tablespoon of oil to the pan and repeat with remaining mushrooms.
Boil
Meanwhile, add pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
Season
Once the second batch of mushrooms is browned on the bottom, return the rest of the mushrooms to the pan and add the garlic and thyme. Season with salt and pepper and cook, stirring once or twice, until mushrooms are fragrant and just tender, about 2 minutes more.
Simmer
Pour wine into the pan and simmer. Using a wooden spoon, scrape up the browned bits on the bottom of the pan, until some but not all of the liquid has evaporated, about 30 seconds. Remove from heat.
Stir
When the pasta is ready, reserve 3/4 cup of pasta water using a measuring cup, then drain the pasta. Add pasta and reserved pasta water to the pan, bring to a simmer. Cook, tossing and stirring until pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from heat.
Serve
Break prosciutto into small pieces and stir half into the pasta. Serve garnished with remaining prosciutto and shaved Parmesan.

Notes: Watch Pasta with Mushrooms and Prosciutto, Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You Duration: 4:02