PAPPARDELLE WITH MUSHROOMS

PAPPARDELLE WITH MUSHROOMS image

Number Of Ingredients 13

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1 lb. mixed wild mushrooms
½ dried procini mushrooms
1 cup hot water
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon chopped rosemary
1 tablespoon chopped garlic
Salt and freshly ground pepper
½ cup noilly prat or white wine
½ cup whipping cream
2 tablespoons chopped parsley
2 ounces prosciutto slivered
8 ounces pappardelle, cooked according to package directions

Steps:

Heat butter and 1 tablespoon oil in large skillet over medium-high heat. Add mushrooms and sauté for 2 minutes or until they begin to soften. Add rosemary and garlic and continue to cook until mushrooms are tender, about 5 minutes. Season with salt and pepper. Pour mushroom- soaking liquid and wine into the skillet. Bring to boil and boil until liquid is reduced by half. Add cream and boil until slightly thickened. Season again with salt and pepper and stir in parsley. Heat remaining 1 tablespoon oil in another slillet and sauté prosciutto until slightly crisp. Drain pasta and place in bowl. Toss with mushroom mixture and scatter with prosciutto.