Spray Dutch oven with nonstick cooking spray. Add shallots and prosciutto and sauté over low heat until tender, 2 to 3 minutes.

Add shiitake and brown mushrooms, increase heat to high and sauté 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.

This recipe yields 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.