by Reeve
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my 3 recipes »
Reeve's Notes:
1 pound Fresh Chanterelle Mushrooms Ask a question about this ingredient
2 ounces Prosciutto Ask a question about this ingredient
4 tablespoons Butter Ask a question about this ingredient
2 tablespoons EV Olive Oil Ask a question about this ingredient
2 Cloves Garlic Ask a question about this ingredient
1 Shallot Ask a question about this ingredient
1/4 cup Chopped Fresh Sage Ask a question about this ingredient
6-8 ounces Cooked Fresh Linguini. Ask a question about this ingredient
Heat 1 tbsp of the Olive Oil in a Medium Frying pan over medium heat. Carefully dice the Prosciutto and fry until crispy. Take Prosciutto from the pan and then set aside.
Ask a question about this stepAdd the chopped butter to the pan and heat over medium- high until the butter begins to boil. Add the finely diced shallots and garlic to the pan and fry until fragrant. Add all but 2 Tbsp of the Chopped Sage to the pan and cook for 30 sec. Add the Chanterelles to the pan and cook for 5 minutes. Salt and Pepper to taste.
Ask a question about this stepCook the pasta as directed, then toss with the remaining Olive Oil and add to the pan.
Ask a question about this stepPlate the pasta and mushrooms onto two plates. Garnish with the remaining Sage, the Prosciutto and Parmesan Cheese.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
