Mushroom and Truffle Pasta
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Why I Love This Recipe
good
Ingredients You'll Need
200g pasta (preferably tagliatelle or fettuccine)
2 tbsp olive oil, divided
2 shallots, finely diced
2 garlic cloves, minced
200g mixed wild mushrooms, cleaned and sliced
50ml dry white wine
200ml heavy cream
1 tsp truffle oil
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Parmesan cheese, grated, for garnish
Directions
Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
Heat 1 tbsp olive oil in a large pan over medium heat. Sauté the shallots and garlic for 3 minutes, until fragrant.
Add the mushrooms to the pan and cook for about 5-7 minutes, or until they are tender and lightly browned.
Deglaze the pan with white wine, stirring to loosen any browned bits from the bottom, and let it reduce for 2 minutes.
Pour in the heavy cream, stirring to combine. Let the mixture simmer for 3 minutes until slightly thickened.
Add the truffle oil, stir, and season with salt and pepper to taste.
Toss the cooked pasta into the sauce and mix until well coated.
Serve the pasta garnished with freshly chopped parsley and grated Parmesan cheese.
Pairs Well With
soup
Questions, Comments & Reviews
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