Yeen loves this pasta. Truffle oil is a very strong flavor and too much can overpower a dish, but if you use just the right amount is rich, decadent, and delicious for the right occasion!
Ingredients:
-1/2 cup butter
-1 pound chanterelle mushrooms, chopped
-8 ounce white common mushrooms, chopped
-4 cloves garlic, minced
-16 ounces table cream
-1 cup shredded parmesan cheese plus more for garnish
-Salt and Pepper to taste
-1-2 tablespoons Truffle Oil
Instructions:
1. Place the chopped Chanterelle Mushrooms to a non-stick pan. Cook the mushrooms at medium high heat to release their moisture. Move the mushrooms around the pan until all their moisture has escaped and then evaporated.
2. Add the butter, garlic, and common mushrooms to the pan and cook until the mushrooms absorb the flavor of garlic and become golden brown.
3. Combine the cream and parmesan together with the mushrooms. Stir all the ingredients together, with salt and pepper.
4. Add 1 tablespoon of truffle oil and then taste the sauce. If you want a stronger truffle taste, add more truffle oil 1/2 tablespoon at a time.
5. Toss the Fusilli pasta with the creamy mixture, serve with parmesan on top, and enjoy!
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