1/2 oz. dried wild mushrooms
1/2 c. Madeira wine
3 tbsp. olive oil
1 1/2 lbs. thin carrots, peeled & cut diagonally into 1/2" pieces
1 oz. thinly sliced prosciutto, cut into fine julienne
2 lg. cloves garlic, finely chopped
3 tbsp. parsley
Fresh ground pepper, to taste

1. Wash dried mushrooms well, then soak in Madeira wine for 2 hours. Drain, chop fine.

2. Heat the oil in a large skillet. Add the carrots and cook over medium heat for 10 minutes. Season with salt.

3. Add chopped mushrooms. Continue to saute, stirring until carrots begin to brown lightly, another 10 minutes or so.

4. Add prosciutto and cook for another minute.

5. Stir in garlic and parsley, grind pepper over all and turn the carrots into a heated vegetable dish. Serves 4 to 6.