Pasta Stuffing with Porcini and Prosciutto

1. 1

   Cook pasta until tender, drain and transfer to a mixing bowl; add prosciutto and season to taste with salt and pepper.

2. 2

   Drain the porcini through a cheesecloth lined sieve.

3. 3

   Reserve liquid.

4. 4

   Rinse grit from mushrooms and chop finely.

5. 5

   In a skillet heat the butter and saute shallots until tender.

6. 6

   Add mushrooms, chopped porcini and reserved liquid and cook until mushrooms are tender and have absorbed the liquid.

7. 7

   Add heavy cream and bring to a boil; season to taste with salt and pepper.

8. 8

   Toss with pasta and transfer to a buttered baking dish.

9. 9

   Heat, covered until hot in a preheated 350 degree oven.

10. 10

    Delicious with turkey, capon and ham.

* Per serving · 4 servings · Values may vary.

No additional tips available.