RCI-ND.002.0157.001
Vermicelli with Ham and Mushrooms
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- (3 oz) button mushrooms85 gsliced
- (½ oz) butter15 g
- (3 oz) cooked smoked ham85 gthinly sliced and chopped
- (¼ pint) single cream140 ml
- 1 unit
- (g oz) Buitoni vermicelli250 g
Method
1
Bring a large pot of salted water to a rolling boil over high heat. Use approximately 1 tablespoon of salt per 4 quarts of water.
8 minutes
2
While the water heats, slice the mushrooms into even pieces and dice the cured ham into small cubes. Set both aside separately.
5 minutes
3
Heat a large skillet over medium-high heat and add a drizzle of oil or a knob of butter. Add the diced ham and cook, stirring occasionally, until it begins to brown lightly.
4 minutes
4
Add the sliced mushrooms to the skillet with the ham. Sauté, stirring frequently, until the mushrooms are golden and any released moisture has evaporated.
6 minutes
5
Season the ham and mushroom mixture generously with freshly ground pepper and a pinch of salt, adjusting to taste. Reduce the heat to low and keep warm.
1 minutes
6
Add the vermicelli to the boiling water and cook according to package directions until al dente, stirring occasionally to prevent sticking.
5 minutes
7
Reserve about half a cup of pasta cooking water, then drain the vermicelli. Add the drained pasta directly to the skillet with the ham and mushrooms.
2 minutes
8
Toss everything together over low heat, adding splashes of reserved pasta water as needed to loosen the dish. Taste, adjust salt and pepper, and serve immediately.
2 minutes