A Sunday Supper Recipe: Mushroom & Prosciutto Pasta - The Williamsburg Winery

A Sunday Supper Recipe: Mushroom & Prosciutto Pasta

As you may have noticed, every one of our corks send an important message to our friends – ENJOY LIFE! 

What better way to do just that than over a Sunday supper with those you love? 

Enjoy this Mushroom and Prosciutto Pasta recipe, pulled from the archives of Williamsburg Winery Founder Patrick Duffeler. 

What you’ll need: 

  • 2 cups mushrooms (thinly sliced, best with Shiitakes) 
  • Quarter pound shaved prosciutto (finely chopped) 
  • 1 teaspoon thyme 
  • 1 tablespoon fresh parsley (finely chopped) 
  • 1/3 cup Brandy or Cognac 
  • 1 large shallot (finely chopped) 
  • 2/3 stick of butter 
  • 1 tablespoon olive oil 
  • 1/2 cup heavy whipping cream 
  • Pine nuts or sliced almonds 
  • Freshly grated Parmesan 
  • Egg noodles 

What you’ll do: 

  • Sauté shallot in butter on low heat until brown. 
  • Add chopped mushrooms and prosciutto and let simmer for 20 minutes, stirring regularly. 
  • Add olive oil and stir. 
  • Bring to high heat and add Brandy/Cognac. 
  • Flambé immediately. 
  • Slowly stir in whipping cream while maintaining temperature. 
  • Serve over cooked egg noodles. 
  • Garnish with Parmesan and pine nuts or almonds. Add sprig of parsley and lemon wedge, if desired. 

Consider pairing this dish with the 2017 Barrel Aged Virginia Claret, an intense, jammy wine with hints of dark cherry, strawberry, blueberry and raspberry made with 53% Cabernet Franc, 29% Petit Verdot, 10% Merlot and 8% Norton. The fruit is nicely held together with some cocoa and creamy vanilla along with a touch of floral notes. There is another layer of olives, mushrooms and a touch of spice that blend well with the fruit aspects. The French oak barrels have provided a classic graphite note that helps with the overall complexity. The mouthfeel is bright and fruity with a lingering finish. The tannins are well integrated with the fruit and oak which again provides for a nicely balanced wine with many layers.

This recipe was originally shared by Williamsburg Winery Founder Patrick Duffeler in a Christmas card to friends and family.

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