Linguine with Creamy Mushroom Sauce and Prosciutto

I was lucky enough to get out of work early this afternoon, so I headed over to Penn Quarter Farmers Market.  My co-worker James was along for the ride, as he wanted to pick up a few things for himself.  I had a list of things I wanted, including the new Ricotta Vanigla from Blue Ridge Dairy and blueberries (oh how I love blueberries) for a weekend batch of crepes.  But as often happens whenever I shop hungry, I ended up with a bit more than what was on my list.  And thus this quick, yet delicious pasta dish was created.

Even if I plan on going to a Saturday farmers market, I always make a trip to Penn Quarter on Thursdays after work to pay homage to Red Apron Butchery.  Chef Nathan Anda’s created quite a buzz around his house cured meats and the bacon alone lives up to all the hype.  I could easily shovel it down by the package full and have been known to steal a piece or two from the Boy’s plate (hey, if you’re going to leave bacon unattended in my presence, you suffer the consequences).  And don’t get me started on his hot dogs!  When I saw he had prosciutto last week, I snapped it up without even thinking twice…and wasn’t disappointed.  The prosciutto was a wonderful mixture of salt and pork goodness without any distracting spices to confuse the natural flavors of the cured meat.  So it was no surprise that I was back at the Red Apron tent this week, asking if there was anymore prosciutto.  Nathan pointed to a bin near the cash box, saying they only had 2 packages that week.  Being the greedy, evil child that I am, I bought both packages (and thanked my lucky stars I got there early enough to get them).

I continued on my merry way to pick up the rest of the items on my list but was heartbroken to find out Blue Ridge didn’t have any Ricotta Vanigla.  The vanilla infused ricotta was a fairly new item for Blue Ridge Dairy and I was curious to try it as a crepe filling.  To console myself, I got some crimini mushrooms to go with the prosciutto, along with an onion from Mountain View Farms and a big bulb of fresh garlic from another stand (there is never a sign but I always have a lovely conversation with the lady who runs it).  I made a pit stop at Cowgirl Creamery for a block of their Parmigiano Reggiano and some linguine and then headed home to experiment.

While I was being jerked about on the Metro (gotta love that manual operation) on the way home, the idea of a creamy mushroom sauce came about.  By the time I made it to the house, the entire recipe had been formed and I got to work almost immediately (hunger is a strong motivator…and a bitch until satisfied).  After reading the directions on the back of the Pasta Abruzzese, I opted to follow their suggestion and toss the pasta with cheese before adding the sauce.  When all was said and done (a mere 35 minutes later), I had an amazingly simple but flavorful dinner.  And a nice glass of Sangria to toast my success (it’s a holiday weekend…I can drink on a Thursday night).

Linguine with Creamy Mushroom Sauce and Prosciutto (4 servings)

1-16 ounce package linguine

1 container crimini mushrooms, sliced

1 large clove of garlic, diced

1 small onion, chopped

8 ounces prosciutto, sliced lengthwise (I simply shredded mine with my hands)

1 tablespoon butter

1/4 to 1/2 cup heavy cream

Salt and pepper to taste

Approximately 1/2 cup Parmigiano Reggiano, shredded

Bring a large pot of water to boil, salt it liberally and add the linguine.  While the pasta is cooking, get started on the sauce.  Make sure to stir the pasta periodically to prevent it from burning and clumping up.

Melt the butter in a skillet over medium high heat and add the garlic.  Cook for about 2 minutes, or until the garlic takes on a golden hue.  Add the onions and cook until soft before tossing in the mushrooms.  Stirring constantly, allow the mushrooms to reduce and release their juices into the butter.  Start slowly pouring in the heavy cream, adding enough to cover the bottom of the pan.  If you like a thinner sauce, use closer to 1/2 cup of cream.  If you like a thicker sauce, use closer to 1/4 cup of cream.  Continue stirring the sauce, allowing it to thicken slightly.  Once it reaches your desired consistency, remove the sauce from the heat.  Add salt and pepper to taste.

Drain the pasta and pour it into a bowl.  Add the grated cheese and toss.  Add the shredded prosciutto in four batches, tossing the pasta after each batch is added.  Add most of the mushroom sauce, reserving a bit to top the pasta.  Toss the pasta once more, making sure the sauce evenly coats everything.  Serve with a small spoonful of the reserved sauce on top (and a grating of the cheese if you wish…which I usually do).

Tagged as: dc farmers markets, farmers markets, Local Food, Mushroom Recipe, Mushroom Recipes, Mushrooms, Pasta, Pasta Recipe, Pasta Recipes, recipes