Fusilli with portobello mushrooms and ham
This dish was quickly thrown together with our first portobello mushroom harvest. I sliced the mushrooms, sauteed them in some olive oil and butter with a shallot and minced garlic, added a little white wine and some pasta water, salt and pepper and that was it. But it still needed some umph, which is why I thought to add the ham. If I were making this vegetarian, I’d kick up the heat with more cracked black pepper.
I had only a couple of slices of prosciutto cotto in the fridge, which was plenty for just two people. Prosciutto cotto is a very delicate cooked ham and could be kind of hard to find depending on where you live. But you could substitute regular baked ham, or even prosciutto crudo if you like. Another option that would be delicious is to fry up a slice of pancetta or bacon and add that. There are lots of variations, but to me, turning out a tasty dish with what you’ve got on hand is important – not only because you don’t want to always be running to the store, but so that you learn to become resourceful and not waste anything either. It can lead to interesting combinations that you’d never have thought of otherwise.
I finished the dish off with a scattering of parsley and a dusting of freshly grated parmigiano cheese. Not bad for a quick meal, as my mother-in-law used to say.
For two people:
1/3 pound fusilli, or other pasta (or however much you eat)
about 3 cups sliced mushrooms
1 shallot, minced
1 garlic clove, minced
2 T. oil
2 T. butter
1/4 cup white wine
2 slices prosciutto cotto, cut into bits
freshly grated parmesan cheese, to sprinkle on top
Get the water boiling and throw in the pasta.
Saute the shallot and garlic for a couple of minutes in the olive oil and butter, then add the mushrooms and saute until cooked through. Season with salt and pepper. Add the white wine and cook for a few minutes on high heat to reduce a bit. Add a little pasta water too at this time, but only a few tablespoons or so. As you can see from the picture, this is not a dish that is swimming in sauce, but you should have enough for a light coating of liquid. Lower the heat to a slight simmer until the pasta is finished cooking.
Drain the pasta and add it to the pot with the mushrooms, stirring around in the sauce to coat the pasta. Remove from the heat and put into a serving dish. Add the ham, top with parsley and parmesan cheese and serve.
This is wonderful! I’m finding it harder to locate fusilli. When we were little it was everywhere.
Looks delicious. Thanks for stopping by my blog. I’ve enjoyed looking around yours.
What a delicious meal. I never put ham in my pasta. I bet it taste out of the world combine wth portobello mushroom.
The very best recipes are invented with what you’ve got to hand. And this one looks delicious. Bet you were even happier that you used your own mushrooms!
Hi Linda, first time here n love the fusilli…i have pasta almost every second day..so need all the recipes I can lay my hands on.. 🙂
Sounds like an excellent pasta dish. Say, I spy your platter, that is gorgeous!
Don’t know why, but I rarely buy fusilli, I’m putting that on my shopping list. Looks so pretty.
Simple and tasty; just the way I like it!
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