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Wild Mushroom & Truffle Pasta
Ingredients
- 3 tbsp. O&CO. Everyday Olive Oil
- 2 tbsp. butter
- 1 large onion, diced
- 3 cloves, peeled and minced
- 6 cups wild mushrooms, any variety, cleaned and sliced ( try a blend of porcini, portobello, shitake and enoki)
- O&CO. Fleur de Sel
- 1 ½ cup chicken stock
- 1 package O&CO. pasta of your choice ( 1 1lb. package or 2 8oz packages)
- 3 tbsp. O&CO. Porcini Mushroom Cream with Truffle
- 1/3 cup light cream
- Freshly ground pepper
- Freshly grated Parmegiano Reggiano cheese
- O&CO. White Truffle Olive Oil
Directions
- Put water on to boil for the pasta.
- In a large frying pan, over medium heat, heat the butter and olive oil.
- Saute onion for 2-3 minutes until opaque.
- Add garlic and cook for one minute, stirring constantly, being careful not to burn it.
- Mix in mushrooms and cook for about 5 minutes, until the mushrooms are soft.
- If needed, add another 1 or 2 tbsp. of olive oil.
- Sprinkle with Fleur de Sel and fresh pepper according to taste.
- Add the chicken stock, bring to a boil, then reduce heat and simmer for 5 minutes.
- Drop pasta in the water and start to cook, cook according to package directions.
- After the mushroom mixture has been cooking for 5 minutes, add the truffle cream, simmer for 1 minute, then add the light cream and simmer for 2 minutes on low heat.
- Drain pasta, reserving a cup of the pasta water.
- Put pasta directly into the mushroom mixture and toss well, add a bit of pasta water if the sauce is too thick.
- Serve immediately, garnished with freshly grated cheese and a drizzle of truffle oil.