Wild Mushroom Fettuccine with White Truffle Sauce
Restaurants put truffled dishes on their menu in 2009. Here’s a classic pasta dish that everyone will enjoy. To kick it up a notch, add prosciutto and fresh arugula to the mix.
Serves 4 to 6 Prep Time 30 minutes Cooking Time 30 minutes ✔ 1 tablespoon olive oil ✔ ½ cup butter ✔ 1 cup fresh portobello mushrooms, sliced ✔ 1 cup fresh button mushrooms, sliced ✔ 1 cup fresh shiitake mushrooms, sliced ✔ ½ cup heavy cream ✔ 1 sprig fresh rosemary or ¼ teaspoon dried rosemary, crushed ✔ ½ teaspoon salt ✔ ¼ teaspoon ground black pepper ✔ ½ teaspoon white truffle oil ✔ 250 grams fettuccine, cooked according to package directions ✔ ¹⁄³ cup grated Parmesan cheese ✔ 3 tablespoons chopped flat-leaf parsley 1 Heat olive oil and melt butter in a large pan. Sauté mushrooms over high heat for about 3 minutes. 2 Add cream, rosemary, salt, and pepper. Simmer on low heat for 20 to 25 minutes. 3 Remove from heat and whisk in truffle oil. Add cooked pasta; toss until evenly coated. 4 Transfer to a serving dish and sprinkle with Parmesan cheese and parsley. Serve immediately.