The pasta is tossed with a delicious creamy sauce of mushrooms, peas and parmesan cheese that’s finished with a fun crispy prosciutto topping!
Prosciutto Butter Garlic White Mushrooms Salt
Make the crispy prosciutto by roasting thin slices in a 350°F oven until crispy.
Alternatively, make shiitake “bacon” as a substitute for the prosciutto by roasting thinly sliced shiitake mushroom caps in a 400°F oven until very crispy and then sprinkling them with fine salt.
Melt butter in a large skillet or Dutch oven over medium-low heat. Then, add garlic and cook until softened and browned a bit, about 2 to 3 minutes.
Add the mushrooms, salt and black pepper and toss well to coat the mushrooms with the butter. Then, increase heat to medium/medium-high. Cook until all the liquid that the mushrooms give off has evaporated.
Reduce the heat to medium and add heavy cream to the mushrooms. Cook until thickened slightly, about 5 minutes. Then, turn off the heat.