Farfalle with Pickled Mushrooms and Prosciutto Crema

Image by Cassidy Hurt

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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
  • Pickled Mushrooms
  • 2 quarts mushrooms
  • 4 cups water
  • 1 cup apple cider vinegar
  • 1 tablespoon salt
  • ½ tablespoon Aleppo pepper
  • Marinating Liquid
  • 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
  • Prosciutto Crema
  • 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
  1. Bring a large pot of salted water to boil. Add pasta, and cook until al dente. Drain.
  2. Return pasta to pot and add proscuitto crema and pickled mushrooms. Stir to combine.
  3. Divide pasta among pasta bowls. Top with chopped bacon and pecorino and serve immediately.

For the pickled mushrooms:

  1. Clean mushrooms and remove stems. Place tops in large bowl, reserving stems for prosciutto crema.
  2. 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:

  1. 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.
  2. Add cream, turn heat on low until liquid is reduced by half. Add salt and lemon juice to taste.
  • Recipe from chef Michael Perez of Charleston, South Carolina

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