Prosciutto goes on sale every year the week of Christmas. It is one very expensive lunch meat, but so worth the purchase. I asked for six slices, the cost was less than $3.
I made this side dish visiting my brother's pre Christmas event. There was not a scrap of pea left once everyone went through the buffet.
In a large skillet, heat oil over medium heat. Add prosciutto; cook and stir until heated, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, peas and onion in drippings until tender, 5-7 minutes.
Sprinkle with prosciutto.
I made this side dish visiting my brother's pre Christmas event. There was not a scrap of pea left once everyone went through the buffet.
- 1 tablespoon olive oil
- 4 to 8 thin slices prosciutto, julienned
- 1/2 cup sliced fresh mushrooms
- 2 cups frozen peas, thawed
- 1 small onion, chopped
In a large skillet, heat oil over medium heat. Add prosciutto; cook and stir until heated, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, peas and onion in drippings until tender, 5-7 minutes.
Sprinkle with prosciutto.
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