Shiitake Mushrooms, Prosciutto and Shirataki Noodles

Shiitake Mushrooms, Prosciutto and Shirataki Noodles
Recipe type: Vegetarian,Side Dish
Prep time: 
Cook time: 
Total time: 
  • 1 pound Shirataki Noodles
  • ½ cup olive oil -- plus 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon hot pepper flakes
  • 3 cloves garlic -- minced 8 ounce
  • Shiitake mushrooms -stems trimmed and diced
  • ¼ cup shallots, finely chopped
  • ½ cup Prosciutto -- fine chopped
  • 15 sun-dried tomatoes -thin sliced
  • 30 black olives -- fine chop
  • ⅔ cup dry white wine
  • 1¼ cup chicken broth
  • ½ cup Italian parsley -- fine chop
  • ½ cup pine nuts -- toasted lightly
  • Parmesan cheese -- grated
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In a bowl, whisk together ½ cup olive oil, vinegar, red pepper flakes, 1½ tablespoons garlic and black pepper to taste. Add the shiitake mushrooms and toss to coat them.
  3. Cover and chill for at least 6 hours or overnight.
  4. In a large skillet, heat remaining 2 tablespoons oil over low heat and cook the garlic, shallots and prosciutto till softened.
  5. Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes.
  6. Add the wine and chicken broth and bring to boil for 3 minutes.
  7. Add parsley and simmer, covered, for 10 minutes.
  8. In a large bowl toss the Shirataki Noodles with the mushroom sauce, pine nuts and the parmesan.