Wild Mush­room Fet­tuc­cine with White Truf­fle Sauce

Yummy (Philippines) - - Our Trend -

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.

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