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Prosciutto Mushroom Pasta in a Porter Cream Sauce

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Servings 4 servings

Ingredients
  

  • 3 tablespoons olive oil
  • 3 oz prosciutto
  • 1 shallot chopped (about ¼ cup)
  • 5 cups mixed mushrooms rough chopped (chanterelles, crimini, oyster, Shittake)
  • 1 teaspoon fresh thyme chopped
  • 1/3 cup porter beer
  • 1 cup chicken broth
  • 1/3 cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 12 ounces pappardelle pasta
  • ¼ cup fresh grated parmesan

Instructions
 

  • Heat the olive oil in a large skillet over medium high heat. Add the slices of prosciutto, cooking until crispy. Remove from heat and allow to drain and cool.
  • Add the shallots, cooking until softened, about 5 minutes.
  • Add the mushrooms and thyme, cooking until the mushrooms have browned, about 10 minutes.
  • Add the beer, scraping to deglaze the bottom of the pan. Stir in the chicken broth, lower heat to simmer until the sauce has slightly thickened. Stir in the cream, and remaining spices.
  • Cook the pasta in boiling, salted water until just before al dente.
  • Drain the pasta and add to the pan. Toss to coat.
  • Transfer pasta to a serving bowl. Crumble prosciutto and sprinkle on the top. Sprinkle with parmesan, salt and pepper to taste. Serve immediately.

Notes

Adapted from Bon Appetite