Ingredients
The following ingredients have 4 Servings
- 1/2 pound sliced Prosciutto di Parma
- 1 cup
- loosely packed
- sliced dried porcini mushrooms
- 2 cups chicken stock
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 pound mixed mushrooms such as cremini
- Hen of the Woods/Maitake and Chanterelles
- wiped clean and sliced
- 2 large shallots
- finely chopped
- 4 large cloves garlic
- chopped or grated
- 2 tablespoons fresh thyme leaves
- Salt and black pepper
- 1/2 cup Marsala
- About 1/3 cup heavy cream
- A small handful flat-leaf parsley
- finely chopped
- 1 pound dried pappardelle
- Parmigiano-Reggiano cheese
- 1 cup to mix plus additional to pass
Instruction
- Preheat oven to 375°F
- Arrange the prosciutto in a single layer on parchment-lined baking sheets and bake 10 minutes until crispy
- Bring a large pot of water to a boil for pasta
- Place the dried mushrooms in a small pot and cover with stock
- Bring to boil then reduce heat to a simmer to reconstitute mushrooms
- Heat a large skillet over medium-high to high heat with EVOO, 2 turns of the pan
- Melt butter into oil then add fresh mushrooms and brown until tender and deeply fragrant
- Add shallots, garlic and thyme, and season with salt and pepper
- Turn heat back a bit and cook to soften 2-3 minutes
- Remove the porcini from the stock and chop
- Add them to the sautéed mushrooms then deglaze the mushrooms with Marsala
- Add the porcini stock to pan, leaving behind any grit that has settled at the bottom of the pot, stir in cream and parsley, and reduce heat to a low simmer
- Salt pasta water and cook pasta to al dente
- Reserve 1/2 to 3/4 cup starchy cooking liquid then drain pasta
- Toss pasta with sauce and a splash of cooking water
- Add in cheese slowly, use more cooking water to marry the sauce to pasta if necessary
- Serve with more cheese at the table to pass
