Pasta with Mushrooms and Prosciutto

• Meat

  • 2 oz Prosciutto

• Produce

  • 1 lb Mushrooms, mixed
  • 2 Shallots, medium
  • 1 tsp Thyme, leaves

• Canned Goods

  • 1 cup Chicken stock or low-sodium chicken broth

• Pasta & Grains

  • 12 oz Pappardelle or fettuccine

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 3/8 cup Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/3 cup Heavy cream

Found on bonappetit.com

Ingredients

• ¼ cup plus 2 tablespoons olive oil
• 2 ounces thinly sliced prosciutto (about 6 slices)
• 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
• 2 medium shallots, finely chopped
• 1 teaspoon thyme leaves, plus more for serving
• Kosher salt, freshly ground pepper
• 1 cup chicken stock or low-sodium chicken broth
• 12 ounces pappardelle or fettuccine
• ⅓ cup heavy cream
• 2 tablespoons unsalted butter