Ingredients :
    10.5 oz (300g) fettuccine
    1 lb (500 g) fresh mushrooms, portobello, shitakes, cleaned and halved or cut in thick slices
    ¼ cup flour
    4 tablespoons oil
    1/3 cup white onion, finely chopped
    2 teaspoons garlic, minced
    3 oz (85 g) thinly sliced prosciutto, cut into thin strips
    1/3 cup dry sherry
    1 cup chicken broth, approximately
    2 tablespoons parsley leaves, chopped
    1 teaspoon thyme, chopped
    1 tablespoon unsalted butter


Place flour in a paper or plastic bag, add mushrooms and toss to coat. Transfer mushrooms to a strainer and shake to eliminate excess of flour. Heat half of the oil in a large skillet. Add half of the mushrooms and cook until golden. Remove mushrooms from the skillet and transfer to a bowl. Heat remaining oil in the same skillet and cook the remaining mushrooms until golden. Return the first batch of mushrooms to the skillet and stir in onion, garlic and prosciutto.

Cook for 3 minutes, add sherry bring to a boil and let liquid evaporate. Add chicken broth and simmer.
Cook fettuccine in boiling salted water until ¨al dente¨. Drain pasta and add to mushrooms stirring to coat. Heat and remove from heat. Stir in parsley, thyme and butter.
Serve immediately.
        4 servings