Category: Pasta

2 lb Fresh mushrooms

1 cup Frozen Peas

6 oz Prociutto

1 1/2 cup Cream

1 cup Parmesean Cheese

1/4 lb Butter

1 small Shallot (finely chopped)

Sweat the shallot in a small amount of butter. Clean and dry the mushrooms. Slice thinly. Add to pan. Saute till just done. Add the cream and reduce. Then add the peas. Cook gently for 8-10 mins. Just before you are ready to serve add the Procuiotto (diced) into the sauce. Then add the cheese. Be sure to stir well, the cheese will stick. Serve over Angel Hair Pasta. Posted to MM-Recipes Digest V4 #293 by Jayne Oake <jayne@idt.net> on Nov 10, 1997