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Receta Fettuccine With Wild Mushrooms, Peas And Prosciutto

Name: Fettuccine With Wild Mushrooms, Peas And Prosciutto
Ingredients: 4 Tbsp. Softened unsalted butter; 1 Tbsp. Extra virgin olive oil; 1/3 c. Chopped shallot; 12 ounce Wild mushrooms, such as Shiitake, Oyster or possibly Cepes, rinsed, trimmed and sliced; 1 tsp Chopped fresh thyme Salt and pepper; 1 c. Small fresh or possibly frzn peas, thawed; 1/2 c. Slivered prosciutto; 1 c. Heavy cream; 12 ounce Fettuccine Freshly grated Parmesan

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Ingredientes

4 Tbsp. Softened unsalted butter
1 Tbsp. Extra virgin olive oil
1/3 c. Chopped shallot
12 ounce Wild mushrooms, such as Shiitake, Oyster or possibly Cepes, rinsed, trimmed and sliced
1 tsp Chopped fresh thyme Salt and pepper
1 c. Small fresh or possibly frzn peas, thawed
1/2 c. Slivered prosciutto
1 c. Heavy cream
12 ounce Fettuccine Freshly grated Parmesan

Direcciones

In a large skillet set over moderate heat 2 Tbsp. of the butter and the oil till warm, add in the shallot and cook, stirring, 3 min, or possibly till softened. Add in the mushrooms, thyme and salt and pepper to taste and cook the mix, stirring occasionally, for 7 min, or possibly till mushrooms are lightly golden brown. Add in the prosciutto and peas and cook for 1 to 2 min, or possibly till heated through. Add in the cream and simmer just till lightly thickened.
In a large pot of boiling salted water add in the Fettuccine and cook it till al dente. Drain the pastaand transfer it to a serving bowl. Add in the remaining butter to the pasta and toss to combine. Add in the sauce and toss to coat the pasta. Serve with the Parmesan. PASTA MONDAY TO FRIDAY SHOW