Elevate Your Dinner: Fettuccine with Mushrooms & Truffle Recipe
By:
Ramón Zapico
On
22/09/2024Reading time:
10 min
Summary:
This pasta dish masterfully blends the earthy taste of mushrooms and truffle with the creamy richness of butter and cheese, delivering an indulgent culinary experience. Enjoy!
Fettuccine with mushrooms and truffle:
Fettuccine with mushrooms and truffle is a luxurious and flavorful Italian dish that combines simple yet rich ingredients to create a truly indulgent meal. The silky fettuccine pasta serves as the perfect base, coated in a luscious sauce made from earthy mushrooms and aromatic truffle. The mushrooms bring a deep, savory flavor, while the truffle adds a distinct, luxurious aroma that elevates the dish to new heights. Often enriched with butter, cream, and Parmesan cheese, this combination creates a creamy, velvety texture that clings to every strand of pasta. A sprinkle of fresh herbs, like parsley, adds brightness to the dish, while a final shaving of truffle enhances the decadent experience. Fettuccine with mushrooms and truffle is a celebration of simple yet gourmet ingredients, perfect for those seeking a comforting yet refined pasta dish.
Ingredients:
1 oz butter
1 tablespoon olive oil
½ tablespoon shallot, finely chopped
½ cup roasted mixed mushrooms, chopped
6 ounces homemade Fettuccine (dry, if you don’t have the fresh ones)
1 tablespoon black truffle paste (preferably from Tuscany)
2 tablespoons grated Parmigiano Reggiano
Salt and pepper to taste
Pasta cooking water
Chives, finely chopped (for garnish)
1. In a large skillet, heat 1 tablespoon of olive oil and 1 oz of butter over medium heat.
2. Add the finely chopped shallot and sauté until it becomes translucent.
3. Once the shallot is translucent, add the ½ cup of previously roasted mushrooms. Season with salt and pepper to taste. To help deglaze the pan, pour in a little bit of pasta cooking water and stir well.
4. In a large pot, cook the fettuccine in salted boiling water according to your preference (about 2-3 minutes if fresh). Reserve some pasta water before draining it.
5. Once the fettuccine are cooked, add them directly to the skillet with the mushroom sauce. Toss the pasta in the sauce, adding more reserved pasta water if needed to achieve the desired consistency.
6. Finish the dish by adding another tablespoon of butter, 2 tablespoons of grated Parmigiano Reggiano, and 1 tablespoon of black truffle paste. Toss everything together until well combined and creamy.
7. Plate the fettuccine and garnish with additional grated Parmigiano Reggiano and finely chopped chives