Place a large pot of cold water on the stove top and bring to a boil while you prepare your mise en place. Once the water is boiling, season with salt. Note: Season the water with approximately 1 tsp per litre/quart of water.
To prepare your mise en place, first clean and slice the mushrooms. Emince the garlic. Remove the leaves from the thyme and roughly chop. Do the same for the parsley. Grate the parmesan cheese. Cut the prosciutto into bite-size pieces. Drain and squeeze the excess oil from the sun-dried tomatoes and measure 1/3 cup. Cut them into julienne strips, if needed. Measure out the white wine, cream and chili flakes and set everything aside.
- salt (see note)
- 8 oz button (or wild) mushrooms
- 3 cloves garlic
- 2 to 3 sprigs fresh thyme
- 2 tbsp parsley
- 4 oz prosciutto, thinly sliced
- 1/3 cup sun-dried tomatoes (packed in olive oil)
- 1/4 cup dry white wine
- 1 1/4 cups heavy cream
- 1/4 tsp red chili flakes
- 1/2 cup parmesan cheese