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If you already love mushrooms, well, us too. But if you’re still not sold on eating these fungi, it could be because you haven’t tasted them when prepared for maximum deliciousness. Caramelized mushrooms are savory, chewy and a far cry from the wet and spongy ones found on takeout pizza. Try them for yourself in this caramelized mushroom pasta with crispy prosciutto from Sheela Prakash’s cookbook, Mediterranean Every Day.
“Mushrooms are one of my favorite ingredients to toss into a pasta dish because of how much meatiness they add,” she writes. “Although sautéing them is well and good, here I up both their flavor and texture by caramelizing them.”
That sounds like a fancy technique, but as Prakash explains, it’s quite simple: “To caramelize the mushrooms, sear them in batches to give them the space needed to develop a deep, golden brown crust, which really helps draw out their umami-rich flavor,” she continues. “Add plenty of garlic and thyme to the mix, along with crispy shards of prosciutto for good measure and the result is a savory, earthy pasta that’s easy to love.”
Reprinted with permission from Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food, Copyright © 2020 by Sheela Prakash. Published by The Harvard Common Press, an Imprint of The Quarto Group.
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