Mushroom and Prosciutto Antipasti

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Mushroom and Prosciutto Antipasti

Every Italian serves an antipasti/antipasto when company arrives.  A traditional antipasto has meats, cheese, olives and anchovies but you can really create any antipasto to make it different or your own.

When I was at Shop Rite (E. Hartford, CT) these portobello mushrooms stood out and I decided to make a new version of an antipasto!  Everyone enjoyed it and so did I..




  • 1 tablespoon unsalted butter or ghee
  • 6 slices prosciutto
  • 2 cups or more baby arugula
  • 1 1/2 cup crimini mushrooms, sliced
  • 2-3 tablespoons extra virgin olive oil (good quality)
  • Ingredients for Balsamic Reduction
  • 1 cup good quality balsamic vinegar


  1. In a sauté pan over medium heat add in butter. 


  2. Thinly slice the prosciutto and add to the pan and cook for about 2 minutes.  Stir around with a wooden spoon and only cook until it begins to crisp up but not too much.  Remove from pan and place on a plate.


  3. On a platter lay out the baby arugula then top with a layer of the mushrooms.


  4. Then top with prosciutto slices and drizzle with extra-virgin olive oil.


  5.  When ready to serve drizzle balsamic reduction.


  6. Directions for Balsamic Reduction:
    In a small saucepan over medium heat add the balsamic vinegar and bring to a simmer stirring occasionally with a spoon.


  7. Reduce heat to a medium-low and simmer until it is reduced by half and thick.  Stir or whisk often to prevent any burning at the bottom of the pan.

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