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Tagliatelle with Wild Mushrooms, Peas and Prosciutto
Ingredients
  • 4 tablespoons softened unsalted butter
  • 1 tablespoon olive oil
  • ⅓ cup minced shallot
  • 12 ounces wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced
  • 1 teaspoon minced fresh thyme
  • Salt and pepper
  • 1 cup small fresh or frozen peas, thawed
  • ½ cup slivered prosciutto
  • 1 cup heavy cream
  • 12 ounces tagliatelle
  • Freshly grated Parmesan
Steps
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