Easy Gourmet – Wild Mushroom Truffle Cream Pasta

Wild-Mushroom-Truffle-Pasta-Plate-Garnish
Truffles. Not the chocolate confectionary stuff with the chocolate ganache centre, but the fungus. Truffles are highly prized, they are considered “diamonds in the kitchen” because of the divine pungent aroma.

The fungus is scraped or grated onto food just before eating. Nowadays, truffle is added to everything, it is that popular. It’s one of those delicious aromas that make a great addition to many dishes. Because of their high price, truffles are used quite sparingly.

If you do not have fresh truffles to spare, Truffle Oil is a great substitute. It is sold at a lower cost and can enhance the flavours of your dish with truffle aroma. The bottle I used in this recipe was purchased from Trader Joe’s, you can also purchase other Truffle Products such as oils, honey, butter, salt or truffle paste from Urban Fare, Gourmet Warehouse, Whole FoodsMeinhardt Fine Foods and even online!


So what you will need is:

4 Ounces Uncooked Pasta (fresh pasta recipe here)
1/4 lb Wild Mushrooms, Cut if needed (110 grams)
1 Tablespoon Butter (14 grams)
2 Clove Garlic, crushed
150 ml Heavy Cream
¼ Teaspoon Nutmeg, freshly-grated (or ground nutmeg)
2 Sprigs Fresh Thyme
2 Teaspoon Truffle Oil
1 Tablespoon Parmigiano Reggiano (optional)
Salt to taste (I used Truffle Salt – but regular salt will work fine)
Freshly Cracked Black Pepper

1. Prepare the ingredients. It is much easier to cook when everything is already prepared and organized.
Wild-Mushroom-Truffle-Pasta-Ingred
2. In a large pot, start boiling a pot of salted water.
Eggless-Pasta-Water-Boil
3. Meanwhile, in a large frying pan, heat the butter.
Wild-Mushroom-Truffle-Pasta-Butter
4. Next add the crushed garlic and fresh thyme. Sauté mushrooms in butter for 2 minutes.
Wild-Mushroom-Truffle-Pasta-Thyme-Garlic
5. Meanwhile, cook pasta according to package directions. Unless you made fresh pasta: Salted boiling water, cook for 1 to 3 minutes. Reserve the pasta water. Strain.
Eggless-Pasta-Add-Noodles
6. Next add the mushrooms to the garlic thyme butter mixture. Sauté mushrooms in butter for 2 minutes.
Wild-Mushroom-Truffle-Pasta-Stir-Fry
7. Grate in the nutmeg.
Wild-Mushroom-Truffle-Pasta-Grate-Nutmeg
8. Add the cream; simmer until sauce thickens.
Wild-Mushroom-Truffle-Pasta-Add-Cream
9. Add the pasta. Loosen with pasta water, if needed. Add the Parmigiano and then season with salt and pepper to taste. Remove from the heat.
Wild-Mushroom-Truffle-Pasta-Heat-Through-Add-Parmigiano
10. Place pasta in a serving bowl. Spoon any mushrooms left in the pan over the top and sprinkle with fresh thyme leaves. Drizzle truffle oil over the top.
Wild-Mushroom-Truffle-Pasta-SideView


Wild Mushroom Truffle Pasta

So what you will need is:

4 Ounces Uncooked Pasta (fresh pasta recipe here)
1/4 lb Wild Mushrooms, Cut if needed (110 grams)
1 Tablespoon Butter (14 grams)
2 Clove Garlic, crushed
150 ml Heavy Cream
¼ Teaspoon Nutmeg, freshly-grated (or ground nutmeg)
2 Sprigs Fresh Thyme
2 Teaspoon Truffle Oil
1 Tablespoon Parmigiano Reggiano (optional)
Salt to taste (I used Truffle Salt – but regular salt will work fine)
Freshly Cracked Black Pepper

  1. Prepare the ingredients. It is much easier to cook when everything is already prepared and organized.
  2. In a large pot, start boiling a pot of salted water.
  3. Meanwhile, in a large frying pan, heat the butter.
  4. Next add the crushed garlic and fresh thyme. Sauté mushrooms in butter for 2 minutes.
  5. Meanwhile, cook pasta according to package directions. Unless you made fresh pasta: Salted boiling water, cook for 1 to 3 minutes. Reserve the pasta water. Strain.
  6. Next add the mushrooms to the garlic thyme butter mixture. Sauté mushrooms in butter for 2 minutes.
  7. Grate in the nutmeg.
  8. Add the cream; simmer until sauce thickens.
  9. Add the pasta. Loosen with pasta water, if needed. Add the Parmigiano and then season with salt and pepper to taste. Remove from the heat.
  10. Place pasta in a serving bowl. Spoon any mushrooms left in the pan over the top and sprinkle with fresh thyme leaves. Drizzle truffle oil over the top.

Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen”. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!

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