Description
This rich and earthy Wild Mushroom and Truffle Oil Pasta is a symphony of flavors. Mixed wild mushrooms sautéed in garlic and butter, combined with cream, Parmesan, and a touch of truffle oil, create a luxurious dish that is both elegant and unforgettable.
Ingredients
Fettuccine:
- 12 oz fettuccine or tagliatelle
Sautéed Mushrooms:
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 12 oz mixed wild mushrooms (e.g., cremini, shiitake, oyster), cleaned and sliced
- Salt and black pepper, to taste
Creamy Sauce:
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1–2 tsp white or black truffle oil (to taste)
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain.
- Sauté mushrooms: Heat olive oil and butter, sauté garlic, then add mushrooms and cook until tender. Season with salt and pepper.
- Make the sauce: Lower heat, add cream and Parmesan. Stir until creamy, adding pasta water if needed.
- Toss pasta: Combine cooked pasta with mushroom sauce in the skillet.
- Serve: Plate pasta, drizzle with truffle oil, and garnish with parsley and Parmesan.
Notes
- Use a mix of fresh and rehydrated dried mushrooms for depth of flavor.
- Go easy on the truffle oil as it is potent.
- Experiment with sautéed spinach or shallots for added complexity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stovetop, Sautéing
- Cuisine: Italian-Inspired, Gourmet
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
