Pasta with Mushroom Cream Sauce
  • 1 pound orechiette or similar pasta (fettuccini would work as well)
  • 1/2 cup olive oil
  • 8 ounces button mushrooms, sliced
  • 1 tablespoon dried oregano (use fresh if available)
  • Salt and pepper to taste
  • 4 large cloves garlic, minced
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • 2 to 3 teaspoons white truffle oil (optional)
  • Freshly grated Parmesan or Romano cheese
  1. Cook the pasta according to package directions for al dente.
  2. Meanwhile, heat a large sauté pan over medium-high heat. Add the olive oil, then the mushrooms. Sauté until softened, about 2 minutes. Add the oregano, salt, pepper and garlic; sauté another minute. Add the wine and reduce by about one-half. Stir in the cream and cook until slightly reduced. Add the truffle oil; taste for seasoning. Drain the pasta and pour it into the sauce, with just a little of the pasta water, and stir to combine. Reduce heat and let set about 2 minutes. Serve, passing the grated cheese.