Farfalle with Fresh Mushroom and Prosciutto Ragu Presented by Worth The Whisk

Editor’s Note: Today’s gorgeous mushroom ragu is from Featured Contributor Patti Londre of Worth the Whisk.  Patti is also the founder and “head counselor” of the food blogger boot camp known as Camp Blogaway.

Confession: despite my home economics degree and decades-long food career, I don’t really create original recipes.  My vast recipe collection is pretty much everyone else’s work that I have tweaked to suit our tastes. What I’m good at is feeding Larry, someone who likes what he likes. And he likes mushrooms, just not necessarily in fancy-pants concoctions. I needed inspiration that would (a) satisfy my promise to the Mushroom Channel to deliver a few good recipes and (b) be eaten by Larry.  Who is Larry? My husband, a somewhat normal guy, no celebrity, no politician, no super hero.

This past month, we were on vacation in Southern Africa. WAIT, this recipe isn’t African. Boarding our flight in Johannesburg, I picked up a copy of the Financial Times (that pink international paper that’s a tough read when your head is on holiday). Odd but fortuitous, this edition had a recipe article, “Gnoc, Gnoc, Gnocchi on Heaven’s Door.” Homemade gnocchi with Mushroom Ragu.  They had me at “mushroom” and I tore it out, tucked it away and put that to-do to rest.

Back home, I checked with Larry. “You like gnocchi, right?” “Not particularly.” Dang. So I studied the recipe and figured out a few adjustments ‘cuz I was NOT going to abandon this inspiration, or the story behind it (my blog has as many stories as recipes).  One idea was to add prosciutto. Another was to switch the starch to bowtie pasta because the shape would hold this heavy ragu topping, and is a satisfying mouthful o’ pasta. The original recipe called for FOUR types of mushrooms, but I decided two–  white button and crimini – were fine and would balance well.  Buttons are so delicate in flavor, and crimini are earthy and robust; “more is not better” was obvious to me. Larry ate two portions, score!

Farfalle with Fresh Mushroom and Prosciutto Ragu Presented by Worth The Whisk

2 tablespoons olive oil

½ red onion, chopped

1 clove garlic, minced

¼ lb. prosciutto, diced

¼ lb. crimini mushrooms, brushed clean and sliced

¼ lb. button mushrooms, brushed clean and sliced

1 plum tomato, chopped

½ cup red wine, such as cabernet

1 lb. farfalle (bowtie) pasta, cooked to package directions

Cracked black pepper

Soft, mild cheese such as Taleggio for topping, if desired

Fresh parsley for garnish, if desired.

Heat olive oil in large pan over medium heat; add the onion and sauté until soft. Add the garlic and cook a minute longer. Turn heat to medium high, add the prosciutto, mushrooms and tomatoes, sauté. Add the wine and cook until it is almost completely reduced.  Season with pepper to taste.  Toss with hot, cooked bowtie pasta. Serve garnished with slices of cheese and fresh parsley. Serves six to eight.





2 Comments to “Farfalle with Fresh Mushroom and Prosciutto Ragu Presented by Worth The Whisk”

  1. delicieux says:

    This looks delicious. I absolutely adore mushrooms.

  2. Lynn says:

    I made this soon after you posted it. I liked it but felt it was “missing something” for me. I whipped up a white sauce with the leftovers and it worked wonders. I liked it so well, am making again for dinner tonight. Thanks for the recipe!