Prosciutto And Chanterelle Pasta – a delicious recipe with Mushrooms, Butter, Olive Oil, Garlic, Shallot, Parmesan Cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
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.
2
Add 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.
3
Cook the pasta as directed, then toss with the remaining Olive Oil and add to the pan.
4
Plate the pasta and mushrooms onto two plates. Garnish with the remaining Sage, the Prosciutto and Parmesan Cheese.
194
kcal
Calories
19
g
Fat
4
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound Fresh Chanterelle Mushrooms, 2 ounces Prosciutto, 4 tablespoons Butter, 2 tablespoons EV Olive Oil, and more.
Yes, Prosciutto And Chanterelle Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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