A Richly Earthy Mushroom Stew

A bit of chopped prosciutto added to this earthy mushroom ragout gives a good meaty flavor without raising the fat content. I buy minced prosciutto from a local market to make things easy. Keep it on hand, too, to add to omelets and salads.

For the greatest freshness, look for brown mushrooms with tightly closed caps. Shiitake and the distinctive yellow trumpet chanterelle mushrooms should have edges that are not curled. Chanterelles tend to toughen if overcooked, so add them during the last half of the cooking time. Clean any dirt from mushrooms with a damp paper towel. Stems can be saved to make soup or stock.

The ragout and angel hair pasta make a good side dish for a veal chop or chicken breast.

Mixed Mushroom Ragout

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes

Nonstick cooking spray

1/4 cup minced shallots

2 tablespoons minced prosciutto

1/2 pound shiitake mushrooms, stemmed and quartered

1/2 pound brown mushrooms, stemmed and sliced 1/2-inch thick

3/4 cup nonfat chicken broth

3 to 4 sprigs thyme

1/2 pound chanterelle mushrooms, stemmed and quartered

1 teaspoon flour

Salt, pepper

2 tablespoons chopped parsley

1/4 pound cooked angel hair pasta

* Spray Dutch oven with nonstick cooking spray. Add shallots and prosciutto and saute over low heat until tender, 2 to 3 minutes. Add shiitake and brown mushrooms, increase heat to high and saute 1 minute. Add broth and thyme sprigs, bring to a simmer, then cover and reduce heat to low. Simmer 5 minutes, stirring several times during cooking.

* Add chanterelle mushrooms, cover and continue to cook over low heat until mushrooms are tender, 5 minutes. Sprinkle flour over mushrooms and quickly stir in. Heat and stir until juices thicken, 1 to 2 minutes. Stir in salt and pepper to taste and chopped parsley. Serve with angel hair pasta.

4 side-dish servings. Each serving: 122 calories; 165 mg sodium; 2 mg cholesterol; 1 gram fat; 24 grams carbohydrates; 7 grams protein; 2.08 grams fiber.

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B. Ware Moss plates from the Fresco Collection, Malibu.