Name: Mushroom Filled Pasta W/Parmesean & Butter
Yield: 4 servings
Ingredients: Filling:; 3 tablespoons butter; 3/4 pound mushrooms, finely chopped; 2 ounces prosciutto, minced; 2 tablespoons minced shallots; fresh ground pepper; 1/4 cup whipping cream; 3 tablespoons marsala wine; salt; 2 tablespoons vegetable oil; Sauce:; 5 tablespoons butter; 1/3 cup minced prosciutto; 3 tablespoons fresh parmesean, grated

Servings: 4 persons

Filling:
3 tablespoons butter
3/4 pound mushrooms, finely chopped
2 ounces prosciutto, minced
2 tablespoons minced shallots
fresh ground pepper
1/4 cup whipping cream
3 tablespoons marsala wine
salt
2 tablespoons vegetable oil
Sauce:
5 tablespoons butter
1/3 cup minced prosciutto
3 tablespoons fresh parmesean, grated

1
Filling:
2
Melt butter in heavy large skillet over high heat. Add mushrooms, prosciutto, shallots and pepper. Cook until almost no liquid remains, stirring frequently, about 8 minutes. Add cream and Marsala, boil until almost no liquid remains, stirring frequently, about 4 minutes. Season with salt, cool completely. Place 1 generous teaspoon of filling in gyoza wrapper, top with another, seal. Boil till done.
3
Sauce:
4
Melt butter, add prosciutto, cook. Pour over pasta and sprinkle with cheese.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Mushroom Filled Pasta W/Parmesean & Butter

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