Hay and Straw with Mushrooms, Ham and Whipped Cream

Cut the stem ends of the mushrooms into small pieces and discard. Clean the mushrooms thoroughly with a soft utensil and cut them into 6 mm cubes. Put the butter and the chopped shallots or onions in a large frying pan, turn on medium heat and sweat until light yellow. Switch to high heat and add the diced mushrooms, stirring carefully so that the mushrooms are coated with butter all around. When all the butter is absorbed, switch to low heat, add salt and a tiny bit of pepper and turn the mushrooms once or twice to the other side. As soon as the mushrooms start to secrete their liquid, repeatedly increase the temperature and allow the liquid to evaporate, stirring frequently. Turn down to medium heat, add the ham and heat for no more than 1 minute, stirring. Add the whipping cream and make just until thickened and thickened. Make the pasta al dente in enough salted water, drain and mix with the mushroom sauce. Add the grated Parmesan, turn repeatedly to the other side and bring to the table on the spot.

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