Tagliatelle with Wild Mushrooms, Peas and Prosciutto Recipe | Food Network

Ingredients

• 4 tablespoons softened unsalted butter
• 1 tablespoon olive oil
• 1/3 cup minced shallot
• 12 ounces wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced
• 1 teaspoon minced fresh thyme
• Salt and pepper
• 1 cup small fresh or frozen peas, thawed
• 1/2 cup slivered prosciutto
• 1 cup heavy cream
• 12 ounces tagliatelle
• Freshly grated Parmesan