Prep 10 mins
Cook 15 mins
Easy and elegant, a perfect romantic dinner for mushroom lovers! The wild mushrooms can be anything you like. The recipe recommends morels, chanterelles, shitake, oyster mushrooms, or a combination of them. We have only tried this with shitake so far with excellent results.
- 1⁄2 lb wild mushroom
- 3⁄4 lb ripe tomatoes, peeled (roma or cherry)
- 1⁄4 lb thinly sliced prosciutto
- salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1⁄4 teaspoon crushed red pepper flakes (optional)
- 1 rosemary sprigs or 1⁄2 teaspoon dried rosemary
- 1⁄2 lb angel hair pasta or 1⁄2 lb vermicelli
- 1⁄2 cup whipping cream
- 2 tablespoons butter
- 3⁄4 cup parmesan cheese
- 1⁄2 cup fresh basil, shredded
- Rinse the mushrooms and pat dry. Cut off and reserve stems. Cut the mushroom caps into thin strips. You should have about 4 cups of mushrooms.
- Cut the tomatoes into 1/2 inch cubes.
- Cut the prosciutto into very thin strips.
- Heat oil in skillet and add mushrooms, rosemary, pepper, and crushed red pepper and salt (optional). Cook, stirring for about 3 minutes, then add the garlic and prosciutto for another 1-2 minutes.
- Meanwhile, cook pasta in boiling water to desired doneness. Reserve 1/2 cup of the cooking liquid, drain pasta, and return to pot.
- Add tomatoes to the mushroom mixture and stir. Add cream and bring to a boil.
- Add the pasta, reserved pasta liquid, butter, 1/4 cup of the Parmesan, and basil. Toss to blend.
- Serve with remaining Parmesan cheese.
My 11 yr. old MN boy said to back off on the red pepper flakes. I already reduced it to 1/4 tsp. Still he said 5 stars. We used ham instead of prosciutto since that's what I had. Had to use dried basil (1tsp). Will make it again.
Thanks for a great recipe! I used portabello mushrooms because thats all that was available at my supermarket. I would like to try it again with some different varieties. I was completely shocked when my VERY picky 3 yr old gobbled this up!!!
This was wonderful! I cut the recipe in half, and I'd say that there were easily three servings, but it was so good that I was tempted to eat it all. I used a combination of fresh cremini mushrooms and dried porcini and chantarelle mushrooms, and there are no wild mushrooms in season right now, but I'll definitely make this again when they are! The tomatoes were very ripe (I used romas) and they nearly melted into the sauce, giving it a lovely pink tint. This was a wonderful combination of the flavors of summer- basil, tomato, with the earthy flavors of fall- mushrooms and prosciutto, and I would happy to eat this every day. Thanks for posting an amazing recipe!