Wild Mushroom and Truffle Cream Pasta
Wild Mushroom and Truffle Cream Pasta
Ingredients
For the Pasta
- 1 pound fettuccine, or tagliatelle
- 1 tablespoon kosher salt, for pasta water
For the Mushroom & Truffle Cream Sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 pound mixed wild mushrooms, such as cremini, shiitake, oyster, sliced
- 2 shallots, minced
- 3 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup vegetable broth, or chicken broth
- 1 1/2 cups heavy cream
- 1 tablespoon white truffle oil, or to taste
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- kosher salt, to taste
- black pepper, freshly ground, to taste
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min•🌡️ 212
- 2
While the pasta cooks, heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the sliced wild mushrooms and cook, stirring occasionally, until they release their liquid and turn golden brown, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced shallots to the skillet and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 4 min
- 4
Pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min
- 5
Stir in the vegetable broth and heavy cream. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it slightly thickens.
⏱️ 7 min
- 6
Remove the sauce from the heat and stir in the white truffle oil and grated Parmesan cheese. Season with kosher salt and freshly ground black pepper to taste.
⏱️ 2 min
- 7
Add the drained pasta directly to the sauce in the skillet. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 8
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Wild Mushroom and Truffle Cream Pasta
Ingredients
For the Pasta
- 1 pound fettuccine, or tagliatelle
- 1 tablespoon kosher salt, for pasta water
For the Mushroom & Truffle Cream Sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 pound mixed wild mushrooms, such as cremini, shiitake, oyster, sliced
- 2 shallots, minced
- 3 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup vegetable broth, or chicken broth
- 1 1/2 cups heavy cream
- 1 tablespoon white truffle oil, or to taste
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- kosher salt, to taste
- black pepper, freshly ground, to taste
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min•🌡️ 212 - 2
While the pasta cooks, heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the sliced wild mushrooms and cook, stirring occasionally, until they release their liquid and turn golden brown, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced shallots to the skillet and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 4 min - 4
Pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min - 5
Stir in the vegetable broth and heavy cream. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it slightly thickens.
⏱️ 7 min - 6
Remove the sauce from the heat and stir in the white truffle oil and grated Parmesan cheese. Season with kosher salt and freshly ground black pepper to taste.
⏱️ 2 min - 7
Add the drained pasta directly to the sauce in the skillet. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 8
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min