Finally, the Swedish Chef has a recipe for all who are gluten intolerant. This is a really simple, delicious and fast recipe. You will really like this one.
Ingredients:
1-2 T. extra virgin olive oil
1 large leek, cleaned and white part chopped
¼ lb. prosciutto di parma, diced
8 oz. mixed mushrooms (I used crimini, button and oyster)
8 oz. mascarpone cheese
½ c. light cream or non-fat half and half
salt to taste
¼ c. grated parmagiano reggiano
1 lb. gluten free spaghetti or fettuccine
¼ c. sherry (optional)
Trim the green part of the leeks and cut off the root end. Cut into quarter inch slices and place into a bowl of water. This will allow dirt to fall to the bottom. Strain and allow to drain before preparing.
Remove stems from the mushrooms, and wipe with a damp cloth to remove any debris. Cut into quarter inch slices.
Heat the olive oil in a large sauté pan (approx. 12-14 inches). When hot, add leeks and prosciutto and cook over medium heat until softened, but not browned.
Add mushrooms and cook until they have given off most of their liquid. (Do not add salt as this point, as it will bring out the liquid).
If adding sherry, do so at this time. Cook until the sherry is absorbed into the ingredients.
Lower the heat and add mascarpone and cream. Stir occasionally, until the sauce is smooth. Cover and heat while the pasta is cooking.
Cook the pasta in boiling water until al dente. Remove and drain. Add 2 T. pasta water to the mushroom mixture. Stir to combine. Add the pasta and sprinkle with parmagiano reggiano.
Stir until cheese has melted, and serve. In this demonstration, chopped parsley and additional parmagiano reggiano was added. However, this is optional.
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