2 tablespoons extra virgin olive oil
1 carrot, minced
2 stalks celery, minced
1 onion, minced
1 1/2 pound shitake mushrooms, halve
4 ounces prosciutto, diced
1/4 cup vegetable broth
1/2 cup heavy cream
1 pound spaghetti or linguini
Method of Preparation:
1. Bring a large pot of salted water to boil. Add pasta and cook until al dente.
2. Heat oil in a large skillet over medium. Add carrot, celery, onion and cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add mushrooms, prosciutto, broth, cream, and a pinch of salt and pepper; stir gently to combine. Add cooked pasta. Reduce heat to low, cover and cook, stirring once or twice, until mushrooms are very tender, about 30 minutes.