
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
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
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.
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.
Brown the second batch
Repeat with the remaining butter and mushrooms. Return the first batch to the skillet.
Soften the aromatics
Lower heat to medium. Stir in shallot for 3 minutes until softened, followed by garlic for 30 seconds.
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.
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.
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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