Baked Pastashiitake Mushroomsprosciutto Recipes

BAKED PASTA WITH TOMATOES, SHIITAKE MUSHROOMS, AND PROSCIUTTO

Steps:

• In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.
• In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

HERBED PASTA WITH SHIITAKE MUSHROOMS

Steps:

• Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
• Cook pasta according to package directions and set aside.
• In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
• Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
• Add wine. Cook another 2-3 minutes to allow flavors to blend.
• Add milk and let simmer until liquid is almost evaporated.
• Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat.
• Sprinkle with Parmigiano-Reggiano and serve.

PASTA WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
• Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5-8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
• Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
• Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.