Description
Fettuccine with wild morel mushrooms, Parmesan, truffle paste, cream, garlic and herbs in a rich, luxurious pasta sauce.
Ingredients
Units Scale
- 30 g dried morel mushrooms
- 2 cups warm water
- 400 g dried fettuccine
- 4 tbsp butter
- 3 garlic cloves, minced
- 2 shallots, finely diced
- 1 cup cream
- 1 cup milk
- 2 tbsp truffle paste
- 1 cup grated Parmesan
- flat-leaf parsley and tarragon, chopped
- 1 tsp fresh lemon zest
- salt
- freshly ground black pepper
Instructions
- Soak the dried morel mushrooms in warm water for 30 minutes. Drain, reserving the soaking liquid.
- Rinse the mushrooms briefly and slice in half.
- Bring a large pot of salted water to the boil and cook the fettuccine until al dente.
- Meanwhile, melt the butter in a large pan over medium heat. Cook the shallots until softened, then add the morels and sauté until lightly browned.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the reserved mushroom soaking liquid and reduce until approximately ¼ cup remains.
- Add the cream and milk, then stir in the Parmesan and truffle paste. Simmer gently until the sauce thickens slightly. Do not allow it to boil.
- Turn off the heat and stir through the parsley, tarragon and lemon zest. Season with salt and black pepper to taste.
- Drain the pasta and toss with the sauce until evenly coated.
- Divide among serving bowls and garnish with extra Parmesan and fresh herbs if desired.