Pasta, Portobella, and Prosciutto
Adapted from Chez Panisse
|1/2 to 3/4 lb portobella mushrooms, sliced|
|1/4 cup Vera Jane's Extra-Virgin Olive Oil|
|1 cooking onion, diced|
|Freshly ground pepper|
|3 cloves garlic, chopped|
|1/2 lb sugar snap peas, strung, cut in half lengthwise|
|1/2 to 3/4 cup chicken stock|
|8 oz fettuccine|
|6 slices Parma Prosciutto, cut into small strips|
|1/4 cup fresh Italian parsley, chopped|
|Parmigiano-Reggiano cheese, grated|
Sauté the mushrooms in hot olive oil. Add the onion, and season with salt and pepper. Lower the heat, and add the garlic and peas. Cook another minute, then add the chicken stock.
Cook the pasta, and add to the mushrooms. Toss together the fettucine, prosciutto, and the parsley. Serve garnished with Parmigiano-Reggiano cheese.
Makes 4 servings