Black-Eyed Pasta

Recipe Ingredients

1 lb	454g / 16oz	Fresh black saddle mushrooms* - - (to 1 1/2)
		= (or 2 to 3 oz dried)
4 tablespoons	60ml	Butter
1 1/2 tablespoons	22ml	Olive oil
6		Green onions - sliced
2 cups	292g / 10oz	Chopped ham
1/2 lb	227g / 8oz	Asparagus - sliced small pieces
1/2 cup	118ml	Rich chicken broth
1 lb	454g / 16oz	Fettuccine or tagliarini
1/2 cup	118ml	Half and half
		Freshly-grated Parmesan cheese

Recipe Instructions

* Alternate Mushrooms: Black Chanterelle, Morels

If using fresh black saddle mushrooms, drop the mushrooms into boiling water to cover. Lower the heat and simmer for 3 to 5 minutes; the mushrooms should remain slightly al dente; drain and discard the water. There is no need to soak dried black saddle mushrooms.

Heat the butter and oil in a large saucepan and saute the onions until translucent. Add the ham and saute briefly. Then add the asparagus and broth. Simmer for about 5 minutes.

Cook the pasta in a large amount of boiling salted water until al dente; drain. Add the ham and asparagus mixture to the pasta along with the mushrooms and half and half. Cook over low heat until heated through.

Serve with grated Parmesan cheese.

This recipe yields 4 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

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