Recipe - Tagliatelle With Wild Mushrooms Peas And Prosciutto

4 tablespoon Softened unsalted butter
1 tablespoon Olive oil
1/3 cup Minced shallot
12 ounce Wild mushrooms, such as
Shiitake, Oyster or Cepes,
rinsed, trimmed and cut or sliced up
1 teaspoon Minced fresh thyme
Salt and pepper
1 cup Small fresh or frozen peas,
thawed
One half cup Slivered prosciutto
1 cup Heavy cream
12 ounce Tagliatelle
Freshly grated Parmesan

In a large skillet set over moderate heat 2 tablespoons of the butter and
the oil until hot, add the shallot and cook, stirring, 3 minutes, or until
softened. Add the mushrooms, thyme and salt and pepper to taste and cook
the mixture, stirring occasionally, for 7 minutes, or until mushrooms are
lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or
until heated through. Add the cream and simmer just until lightly
thickened.

In a large pot of boiling salted water add the tagliatelle and cook it
until al dente. Drain the pastaand transfer it to a serving bowl. Add the
remaining butter to the pasta and toss to combine. Add the sauce and toss
to coat the pasta. Serve with the Parmesan. PASTA MONDAY TO FRIDAY SHOW
#PS6522 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC
Format by Gail Shermeyer, 4paws@netrax.net

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6522 Posted to MCRecipe Digest
V1 #510 by 4paws@netrax.net (ShermeyerGail) on Mar 11, 1997