It feels like a long time since I have blogged a recipe but it surely can't be that long as I certainly feel like I have been doing a lot of cooking!
I was reading my new issue of Olive magazine and this recipe jumped right out at me as something both Mr M and I would love. (Probably the kids too, but they didn't have it, they had pizza when they got home from school!).
A creamy pasta dish is one of my favourite things and nothing goes better than some mushrooms and prosciutto. There's something very satisfying about a huge plate of pasta isn't there?
This was delicious and definitely a keeper. In fact I liked it so much I could quite easily eat it again right now. It was also very quick to make and extremely easy to put together so it gets bonus points for that!
This recipe serves 4.Linguine with Mushroom, Prosciutto & Garlic Cream Sauce
3 cloves garlic, minced
2 tbsp olive oil
prosciutto, 6 slices, roughly chopped
500g chestnut mushrooms, sliced
250ml white wine
300ml double cream
50g parmesan, grated
Heat the olive oil in a large frying pan. Add the garlic, mushrooms and a large pinch of salt to the pan and cook for around 5 minutes over a high heat, stirring regularly. Meanwhile cook the pasta following the pack instructions.
Add the prosciutto to the pan and cook for another 2-3 minutes before pouring in the white wine. Let the white wine reduce by about half - this should take around 5 minutes and then add the cream and reduce a little. Remove from the heat and add half of the parmesan.
Drain the pasta and add to the mushroom pan. Toss everything together and serve with the remaining parmesan.
love & kisses
Mrs M x