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    Home » Wild Mushroom Recipes

    Peas With Mushrooms and Prosciutto

    Published: Sep 12, 2014 Modified: Dec 29, 2022 Author: Alan Bergo

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    Peas with mushrooms and prosciutto is one of my favorite side dishes. I learned to make it from a chef from Rome when I was a line cook at an Italian restaurant. At the restaurant we used it as an all purpose side dish for chicken and other dishes like veal saltimbocca.

    a bowl of peas and mushrooms with prosciutto

    The Peas

    You have a few choices for peas. Here I've used English peas, also known as shell peas, or fresh peas. These can be difficult to find if it isn't summertime. If you can find fresh peas this is a special occasion dish.

    It's fine to use a bag of frozen peas. Contrary to what some chefs will say, frozen peas are perfectly fine to use. Just think of them as if they're already par-cooked.

    sliced prosciutto with an onion, butter and sliced mushrooms

    Mushrooms

    I used fresh porcini mushrooms or king boletes here, but you can use whatever you have available. Shiitakes are my first choice for cultivated mushrooms, but you can use diced portobellos, baby bellas or crimini if it's all you can find.

    Interesting mushrooms will make a better dish. chanterelle mushrooms and chicken of the woods are great too.

    Prosciutto

    At the restaurant we always added prosciutto to the dish. I used some nice local prosciutto from La Quercia. Any imported Italian prosciutto or serrano ham will work.

    prosciutto in a package with mushrooms and rat tail radishes

    If you can't find prosciutto, use pancetta, or just plain old bacon. It will taste good either way. If you end up using pancetta or bacon, make sure to cook it in the pan first until crisp before you add the mushrooms.

    Radishes (optional)

    We didn't add radishes to the original recipe, but I had some fun rat tail radishes from the farmers market that I knew would be perfect in this. Feel free to skip them.

    radish snaps, rat tail radish
    Rat tail radishes, aka radish snaps

    You can also cook diced breakfast radishes with the onions, or add sliced radishes at the end as a garnish.

    a bowl of peas and porcini mushrooms with prosciutto
    a bowl of peas and mushrooms with prosciutto
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    5 from 1 vote

    Peas With Mushrooms Prosciutto

    Serves 4 as a side dish
    Prep Time25 minutes mins
    Cook Time10 minutes mins
    Course: Salad, Side Dish
    Cuisine: French
    Servings: 4
    Calories: 202kcal
    Author: Alan Bergo

    Equipment

    • 1 large 10 inch skillet

    Ingredients

    • 1 lb quartered mushrooms you can also use sliced mushrooms
    • 3 cups English shell peas or frozen peas
    • ½ cup sweet yellow onion diced ¼ inch
    • 1 oz prosciutto sliced into ½ inch ribbons *see note
    • 1 tablespoon unsalted butter
    • 1 tablespoon cooking oil or light olive oil
    • ½ cup radish snaps optional
    • kosher salt and pepper to taste
    • 2 tablespoon fresh chopped parsley or fresh mint
    • ¼  cup chicken broth

    Instructions

    Peas

    • If using fresh shell peas, bring 2 quarts of lightly salted water to a boil and cook the peas for 60 seconds. Remove the peas to a bowl and refresh with cool water. Blanch the radish snaps if using for 60 seconds and add to the peas.

    Mushrooms

    • Heat the oil in a large skillet over medium heat. Add the mushrooms and cook until browned, about 5 minutes. Adjust the skillet heat to high for a minute or two if the mushrooms don't start to take on color.
    • Next add the onions, prosciutto, and a tablespoon of butter. Cook for 5 minutes more, stirring occasionally until the onions are translucent and no longer raw. Add a scant ½ teaspoon salt or start with ¼ teaspoon if your broth is seasoned.
    • Add the chicken or vegetable stock and cook until evaporated, about 2-3 minutes. Add the peas and radish snaps to the mushrooms and onions and heat through. Add the parsley or mint. Taste a spoon full. Season to taste for salt and pepper if needed until it tastes good to you, then serve.

    Notes

    Using prosciutto, pancetta or bacon 

    You can use any of the above, or even skip it if you want to make it vegetarian. If you use bacon or prosciutto, add it to the skillet first to render the fat and make it crisp before you add the mushrooms. Prosciutto can be added during cooking and doesn't need to be crisp. 

    Nutrition

    Serving: 0.75cup | Calories: 202kcal | Carbohydrates: 22g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 125mg | Potassium: 200mg | Fiber: 8g | Sugar: 10g | Vitamin A: 224IU | Vitamin C: 49mg | Calcium: 40mg | Iron: 2mg
    « Fresh Porcini Butter
    Hopniss Tubers or American Groundnuts »

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