Tag Archives: Shallots

Creamy Mushroom Prosciutto Fettuccine

I was craving a hearty, but not heavy meal, which isn’t easy to do with Italian food.  Usually I end up with meatballs, parmigiana, cheesy manicotti…but not this time!  The fettucine is coated in a light, buttery cream sauce that isn’t too rich and the mushrooms really fool you into having a hearty meat-filled meal.   However, since I cannot fix my hubby’s brain into believing mushrooms can substitute as meat, the prosciutto had to happen!  Frankly, I’m ever grateful for it!  The thinly sliced Italian charcuterie and mushrooms make for such Umami flavor!!

*Umami:  delicious, savory taste.  One of my favorites of one’s five basic taste buds.*

**A nice addition in the Springtime is to add blanched sweet peas or even asparagus to this pasta dish!  Great flavor, freshness and vibrant color!

The Starting Lineup

  • 1/4 cup olive oil
  • 8 slices thinly cut prosciutto, crisped
  • 1 lb mushrooms (mixed with any variety of mushrooms.  I used baby bella, portabella and rehydrated shitake)
  • 3 medium shallots, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 cup chicken stock (not broth, but stock)
  • 1 pckg fettuccine noodles
  • 1/2 cup heavy cream
  • 2 Tbsp butter
  • Kosher salt and pepper

Garnish

  • Parmesan cheese, grated
  • Fresh thyme

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Begin by heating the 1/4 cup of olive oil in a large Dutch oven over medium heat.  Place the thinly sliced prosciutto in a single layer into the hot oil and fry up (similar to bacon) until crisp.  I prefer mine super crispy, but cook to your liking!  Once crisped, transfer to a paper towel lined plate and set aside.

In that same pot, heat the now prosciutto flavored oil to high heat and add in the 1lb of assorted mushrooms, cooking for 7-8 minutes.  Turn the heat down to medium-low and add in the shallots, 1 tsp of fresh thyme and season with salt and pepper.  Sauté all together for a couple of minutes, till shallots soften.  Finally, reduce the heat to low and pour in the chicken stock.  Bring to a simmer and allow to cook down for 5-7 minutes.

Meanwhile, cook your pasta in a large pot of boiling salted water.  You want the fettuccine to be quite al dente, so boil about 3-4 minutes less than package directions.

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Transfer the very al dente pasta, using tongs, to the pot of mushroom mixture.  Ladle 1 cup of the pasta cooking water into the mix as well.   Crumble half of prosciutto into pot.

Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is now perfectly al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add the butter, and toss to combine. Taste and season with salt if needed.

Transfer to your serving bowl(s) and top with the remaining prosciutto, parmesan cheese and fresh thyme!  Enjoy!

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Real-Deal Green Bean Casserole (no cans)

You may be thinking..why go through all the effort when the Campbell’s soup Green Bean Casserole recipe has been around for decades??  Well, because THIS is the best, that’s why!  I luckily stumbled upon this goodie years back and just tweaked a couple of things to suit my family.  There’s no going back to the dark side now!  ..Well, maybe occasionally, it does remind me of good memories growing up 🙂  Anyway…  Now besides what you may be thinking is a lot of work, this can all be done in an hour and it’s ALL fresh!!  You actually KNOW what your family is consuming.  That’s kind of awesome.

The Starting Lineup

  • 1 1/2 lbs fresh green beans, rinsed and trimmed
  • 4+ slices bacon (grease reserved after fying)
  • 6 shallots, thinly sliced
  • 1 lb sliced mushrooms
  • 5 large cloves of garlic, finely minced
  • 1 heaping tsp thyme leaves
  • 1/4 tsp ground nutmeg
  • 3 cups milk
  • 3 Tbsp flour
  • 2/3 cup freshly grated parmesan cheese, divided (1:1)
  • 1/2 cup fresh flat-leaf parsely, chopped
  • 1/4 cup extra virgin olive oil
  • Kosher salt & freshly ground pepper 

    Yes…there should also be the thyme, bacon and milk pictured…but lets just hope you’re reading the ingredient list 😉

      

Preheat the oven to 375 degrees and spray a 2-quart baking dish with non-stick spray.

In a large deep skillet, cook the bacon strips till desired doneness and set aside on a paper towel lined plate.  Then add the extra virgin olive oil straight into the excess bacon grease and heat till almost smoking. 

 To the hot grease/oil, add in the sliced shallots (about 1/4 cup at a time, it took about 3 batches) and fry until they turn a nice golden brown and and crisp up.  Once done transfer to another paper towel lined plate and set aside. 

  *Meanwhile, you can either steam the green beans on the stove top OR take an easier way out and add them to a large microwave safe bowl with about 2 Tbsp of water.  Cover the bowl with a plate or saran wrap and microwave on high in 2-minute increments until that perfect soft but slightly crisp texture is achieved!  Make sense?  Soft and crisp?  Yes, it’s a thing! 😉
Now that the shallots are done frying up, dispose of the excess grease/oil EXCEPT for roughly 2 Tbsp’s worth.   You will now add all of the mushrooms to the grease over a medium-high heat.  Stirring occasionally, the mushrooms will start to ‘sweat’ and release their moisture.  Keep cooking until all of the liquid is evaporated, about 10 minutes.  Finally you will add in the minced garlic and thyme leaves.  Cook for 30-60 seconds and transfer the mushroom mix to a bowl, set aside. 

   While the mushrooms are cooking down, whisk together the flour and milk in a bowl until the flour is dissolved. 

Now add this right to the same skillet (you’ve been cooking everything in/mushrooms just removed from) while constantly whisking and bring to a simmer.  Lower the heat to medium-low, whisking occasionally, and in about 10 minutes it will reduce down and thicken up nicely.  *should ‘coat’ the back of a spoon.  Remove the skillet from heat. 

  

See how it’s starting to ‘coat’ the whisk and reduce down?

Ok, here is the real easy part!  Now is when you can fold in the mushroom mix, 1/3 cup of the parmesan cheese, the cooked and chopped bacon, parsely, nutmeg, salt & pepper and the GREEN BEANS to that milk/flour rue you just made.  Resist the urge to spoon in mouth…though I’m 100% guilty! 

     Pour this holiday staple side dish straight into the non-stick coated casserole dish and top with the remaining 1/3 cup of parmesan cheese and the fried shallots you made earlier.  Pop into the preheated oven and bake (uncovered) for 20-30 minutes! 

Enjoy and Happy Eating!! xo


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