Jim Coleman Recipes

Fettuccine con Funghi

The Ingredients you will need are:

1/3 of a pound of Portabello Mushrooms
1/3 of a pound of Cremini Mushrooms
3 tablespoons of Unsalted Butter
1/4 of a pound of shredded Prosciutto Ham
1/2 of a cup of Heavy Cream
2 tablespoons of chopped fresh Basil
1/4 of a teaspoon of Salt
Freshly Ground Black Pepper to taste
1 pound of cooked Fettuccine
Freshly Grated Parmesan Cheese

Melt the butter in a saute pan over moderate heat. Combine the mushrooms and cook them in the butter for 3 minutes. Add the prosciutto, cream, basil, salt and pepper. Cook another minute or two until the mixture is warm and the flavors are blended. Toss the sauce with the hot fettuccini and divide the pasta among 4 plates. Top with the grated Parmesan cheese.