Illustrative image of Wild mushroom & truffle pasta
The Pasta Room · Main dishes

Wild mushroom & truffle pasta

A richer restaurant-style plate with a mix of mushrooms, fresh pasta and a restrained touch of truffle oil.

40 minutes · Intermediate · 2 servings

Original house recipe · Not yet kitchen-tested

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Ingredients

  • Fresh fettuccine250 g
  • Mixed mushrooms300 g
  • Shallot1 whole
  • Garlic2 cloves
  • Butter25 g
  • Cream120 ml
  • Parmesan50 g
  • Truffle oil0.5 tsp
  • Parsley10 g
  • Salt0.5 tsp
  • Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat, milk and egg in fresh pasta.

Method

1

Get everything ready

Clean and slice mushrooms. Finely dice shallot, mince garlic, grate Parmesan and chop washed parsley. Bring a pot of water to a boil.

2

Brown the first batch

Melt half the butter in a wide skillet over medium-high heat. Add half the mushrooms and cook 5–7 minutes until golden. Transfer to a bowl.

3

Brown the second batch

Repeat with the remaining butter and mushrooms. Return the first batch to the skillet.

4

Soften the aromatics

Lower heat to medium. Stir in shallot for 3 minutes until softened, followed by garlic for 30 seconds.

5

Cook the fresh pasta

Add half the salt to the boiling water. Cook fresh fettuccine for the time on its package; it usually cooks much faster than dried pasta. Reserve 250 ml of water and drain.

6

Finish the sauce

Add cream to the skillet and simmer gently for 2 minutes. Toss in pasta with a splash of its water. Remove from the heat and add Parmesan gradually, loosening with more water if necessary.

7

Add the truffle finish

Stir in truffle oil and parsley. Season with pepper and the remaining salt to taste. Serve immediately; the truffle oil goes in after cooking to retain its aroma.

Truffle oils vary in strength. Start with a few drops and taste before adding more.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.

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