Ingredients
1 tablespoon olive oil4 to 8 thin slices prosciutto, julienned1/2 cup sliced fresh shiitake mushrooms2 cups frozen peas, thawed1 small onion, chopped
Preparation
In a large cast-iron or other heavy skillet, heat oil over medium heat. Add prosciutto; cook until crisp, 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.
