With on already in college and the other headed there next fall, I find myself more frequently cooking for two. When we were just married, I didn’t have the skill set I do now, nor was I brave enough to attempt to use the ingredients I now love.
So this is new ground for me with my current repertoire. It’s also a mental challenge because I’ve been looking at recipes and determining if they are scalable, just in case we had extras stop by, trying to think about what I can reduce is different. I don’t frequently like to go out, but I find myself considering it.
In looking through my recipes today, I came across this gem. I have actually made it for about 12, it was a challenge, it came together very quickly for 2. I didn’t even go to the store until 5. I had to get the mushrooms and prosciutto along with a few things for dinner and dessert tomorrow.
When I went to select my mushrooms they had a great variety so I picked one I knew and one I hadn’t cooked with before, Shitake and Maitake. While the names are similar the appearance and taste are dramatically different. I removed the tough stems and did a few rough cuts with my knife and tore any large remaining pieces.
Don’t be tempted to increase the Proscuitto, the amount is perfect, it adds a richness to the dish, but you don’t want to overwhelm the mushrooms. Do make sure you use fresh thyme and definitely save some for the top. It was amazing.
Pasta with Mushrooms and Prosciutto
College Option, Entrées, Pastas, Pork, Quick Meals, Tested and Approved!
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
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.