Pasta with mushrooms and prosciutto from Bon Appétit Magazine, October 2016: The Entertaining Issue (page 80)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fettuccine pasta for pappardelle pasta.

  • Rinshin on June 14, 2020

    Right amount of liquid as long as stock is reduced to thin layer. Would like more prosciutto and thyme but I used fresh thyme so 1 tsp may be for dry. Used 4 different types of mushrooms ie shiitake, enoki, maetake, and shimeji. We really enjoyed this with pappardelle.

  • KissTheCook on May 12, 2019

    Excellent. Used small gnocchetti sardi pasta & halved recipe, just right for two dinners for two (we love the ease of leftovers). Did not find liquid to be too much. My trick was to time pasta to be still somewhat firm when adding to sauce so it would absorb it.

  • meggan on April 24, 2017

    Good - I did not find the amount of liquids to be too much but I did cook on a higher heat than recommended. Next time, I would add a touch more prosciutto.

  • Astrid5555 on December 17, 2016

    Excellent, well liked by the whole family including the picky eaters! As per clcorbi's suggestion I only added half the liquid which was enough. Will make again!

  • clcorbi on December 14, 2016

    This was delicious! We used shells rather than fettuccine because that's what we had. I actually really enjoyed how the mushrooms ended up nesting in the shells. We also substituted dried thyme for fresh. My only complaint is that this recipe has you add SO much liquid for the sauce--a full cup of stock, a full cup of pasta water, a third of a cup of cream--and then says that the liquid should be reduced down in 3-5 minutes, over medium heat. This just isn't possible. I had to end up boiling the sauce down, and next time would just add less liquid to begin with.

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