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Wild Mushroom & Truffle Pasta


  • 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


  1. Put water on to boil for the pasta.
  2. In a large frying pan, over medium heat, heat the butter and olive oil. 
  3. Saute onion for 2-3 minutes until opaque.
  4. Add garlic and cook for one minute, stirring constantly, being careful not to burn it.
  5. Mix in mushrooms and cook  for about 5 minutes, until the mushrooms are soft. 
  6. If needed, add another 1 or 2 tbsp. of olive oil.
  7. Sprinkle with Fleur de Sel and fresh pepper according to taste.
  8. Add the chicken stock, bring to a boil, then reduce heat and simmer for 5 minutes.
  9. Drop pasta in the water and start to cook, cook according to package directions.
  10. 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.
  11. Drain pasta, reserving a cup of the pasta water.
  12. Put pasta directly into the mushroom mixture and toss well, add a bit of pasta water if the sauce is too thick.
  13. Serve immediately, garnished with freshly grated cheese and a drizzle of truffle oil.