Four Mushroom and Truffle Pasta

It can’t get more earthy delicious than this! Four Mushroom and Truffle Pasta is a type of pasta dish prepared with fettucine served with a cream sauce infused with truffles and a variety of mushrooms like button, portobello, shiitake and porcini.

This perhaps is the best pasta I made to date, definitely one of my top favourites becuase it has several good ingredients that I really like on one plate. The earthy and meaty mushrooms, the pungent salty cheese, the cream, the pasta and lastly to top it all off, some summer truffles. I had tried truffles many times before in restaurants but never had cooked with it, luckily recently truffles started to be available on our local supermarkets and not just specialty stores anymore, making it more accessible to the public. Several days ago, when my daughter went out with her friends she surprised me with a Giuliano Tartufi Summer Truffle Slices which she grabbed from the supermarket, she knew I love to use them on my recipes but I find it pricey, a 50g small bottle costs more than $50.00 so never bought one, my daughter saw the stingy part of me so she decided to buy it for me. After that I do once in a while crave for this expensive morsel so since then I kept a small stash at home ready to fire it up when needed.

Our recipe for today was one of the vehicles of that cravings, a really simple yet delicious pasta dish that focuses on the earthiness of the mushrooms and truffles, it’s definitely one of the most addictive concoctions I ever made.

Four Mushroom and Truffle Pasta

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 5 1x
• Category: Main Course
• Cuisine: Freestyle

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Description

Four Mushroom and Truffle Pasta is a type of pasta dish prepared with fettucine served with a cream sauce infused with truffles and a variety of mushrooms like button, portobello, shiitake and porcini.

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Ingredients

Units USM Scale 1x2x3x

• 300 g fettuccine
• 6 tbsp butter, divided
• 100 g white button mushrooms
• 100 g portobello mushrooms
• 4 pcs dried shiitake mushrooms, rehydrated in 1/2 cup of water, finely chopped
• 20 g dried porcini mushrooms, rehydrated in 1/2 cup of water, finely chopped
• 1/2 cup cream
• 1 cup grated Parmigiano Reggiano
• 3 garlic cloves, minced
• 25 g summer truffle slices, finely chopped plus more for toppings
• salt
• chopped fresh parsley, to garnish

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Instructions

1. Cook pasta according to packet instructions, drain pasta and set it aside.
2. Prepare a large pan, melt 4 tbsp of butter then add white button mushrooms, portobello and garlic, cook in medium low heat while occasionally stirring for 10 minutes or until they are brown in colour.
3. Remove mushrooms from pan then set it aside.
4. Using the same pan add the remaining butter then the chopped shiitake and porcini, cook in medium heat for 2 minutes. Pour the liquid used for rehydrating both mushrooms, bring it to a boil then simmer in medium heat for 3 minutes or until reduced to half of its volume.
5. Lower the heat, add the grated Parmigiano Reggiano, cream and finely chopped truffles. Give it a good mix until cheese has melted.
6. Add the pasta and reserved mushrooms, stir to coat them evenly in the sauce, season with salt and freshly ground black pepper then serve garnished with chopped parsley.

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