From the kitchen of: The Williamsburg Winery
Wine Pairing: Williamsburg Winery's 2004 Barrel-Aged Claret
Mushroom and Prosciutto Pasta
Ingredients:
Prepared egg noodles
2/3 stick of butter
1 large shallot, finely chopped
2 cups mushrooms, preferably Shiitakes, thinly sliced
1/4 lb shaved prosciutto finely chopped
1 tsp thyme
1 tbsp fresh parsley, finely chopped
1 tbsp olive oil
1/3 cup brandy or cognac
1/2 cup heavy whipping cream
Garnish: Parmesan and pine nuts or almonds; add a sprig of parsley and lemon wedge if desired.
Directions:
Serve mushroom/prosciutto mixture over egg noodles and garnish as desired.