recipe 
yields
8 to 10 servings
1 pound farfalle pasta
Pickled mushrooms (recipe follows)
Prosciutto crema (recipe follows)
8 slices cooked bacon, chopped, for garnish
Pecorino cheese for garnish
2 quarts mushrooms
4 cups water
1 cup apple cider vinegar
1 tablespoon salt
½ tablespoon Aleppo pepper
¼ cup apple cider vinegar
¼ cup red wine vinegar
¼ cup canola oil
¼ cup extra virgin olive oil
1 tablespoon chopped parsley
1 teaspoon chopped oregano
1 tablespoon chopped thyme
1 teaspoon chopped chives
3 cloves garlic, sliced
1 shallot, sliced
Reserved mushroom stems from pickled mushrooms
2 slices bacon, chopped
1 onion, chopped
3 cloves garlic, sliced
1 quart heavy cream
Salt to taste
Lemon juice to taste
Ingredients
Pickled Mushrooms
Marinating Liquid
Prosciutto Crema
steps
- Bring a large pot of salted water to boil. Add pasta, and cook until al dente. Drain.
- Return pasta to pot and add proscuitto crema and pickled mushrooms. Stir to combine.
- Divide pasta among pasta bowls. Top with chopped bacon and pecorino and serve immediately.
For the pickled mushrooms:
- Clean mushrooms and remove stems. Place tops in large bowl, reserving stems for prosciutto crema.
- Add water, vinegar, salt and Aleppo to a large pot and bring to a boil over medium heat. Stir to dissolve salt. Add mushroom tops and cook for 1½ minutes, then drain.
For the marinating liquid:
In a bowl with a lid, combine ingredients. Add blanched mushrooms and let marinate overnight.
For the prosciutto crema:
- Place bacon in large pan over high heat. Add mushroom stems, onion and garlic to pan and stir to combine. Lower heat and cook until translucent, stirring occasionally.
- Add cream, turn heat on low until liquid is reduced by half. Add salt and lemon juice to taste.
Date Published: 11.19.15
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- Recipe from chef Michael Perez of Charleston, South Carolina
