Prep 20 mins
Cook 22 mins
This is a recipe I took in a Coup de Pouce (Québec)
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 4 cups mushrooms, sliced
- 1⁄4 cup dry sherry or 1⁄4 cup dry white wine
- 1 teaspoon dried thyme
- 2 tablespoons flour
- 2 cups milk
- 1 cup black forest ham, chopped
- 1⁄4 cup fresh parsley, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 16 ounces linguine or 16 ounces spaghetti
- In a big skillet, heat oil at medium heat. Add onion, garlic and cook, stirring from time to time, for about 5 minutes or until onion has soften. Add mushrooms, sherry or wine and cook for about 5 minutes or until mushrooms have soften. Sprinkle with flour and stir.
- With a whisk, add milk slowly and keep cooking, stirring from time to time, for about 12 minutes or until the sauce has thicken. Add ham, parsley, salt and pepper and stir.
- In the meantime, in a big casserole with boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain pasta and put back in the casserole. Add the mushrooms and ham sauce and stir to coat well.
Nice way to finish off a ham. I added the peas, but think next time I'll either add less or skip all together. The sauce was lovely. Made for tag game.
Looks pretty, easy to prepare and tastes great. That is what I look for in a recipe. thank you for posting,
This has all my favorite ingredients. The green peas is a great addition. Thanks, Ginny