Pasta Boscaiola | Rouxbe Online Culinary School

Ingredients

• 8 oz button (or wild) mushrooms
• 4 oz prosciutto, thinly sliced
• 1/3 cup sun-dried tomatoes (packed in olive oil)
• 1/4 cup dry white wine
• 2 to 3 sprigs fresh thyme
• 1 1/4 cups heavy cream
• 3 cloves garlic
• 1/4 tsp red chili flakes
• 2 tbsp parsley
• 1/2 cup parmesan cheese
• salt (see note)