Truffle Mushroom Pasta

for 2/3 people

Truffle has such as special taste that you should not go for a complicated recipe to enjoy its flavours...The best is to grate it on pasta or in eggs. You may keep fresh truffles in a box in the fridge together with whole eggs...it will give the taste to the eggs.

What we do when we have a fresh truffle (not really often): we grate it in butter and place this truffle butter in ice-cube compartments in the freezer. Then, when we want to flavor a dish with truffles, we just get a butter-cube or 2. 

INGREDIENTS

• a small can of truffles in the oil or even better a little piece of fresh truffle to grate on top of the pasta
• 2 cups of fresh mushrooms (shiitake, button, paris)
• 300g of thick cream
• 300g of fresh linguini or tagliatelle which you will cook al dente
• 6 cloves of garlic
• 1 medium onion
• salt, pepper, olive oil

 

PREPARATION OF THE TRUFFLE PASTA

• Cook the pasta al dente
• Heat olive oil and 2 spoons of butter in a pan
• add the onion and garlic until it gets brown but not burnt
• stir all the mushrooms and keep a little bit of the mushroom water in there so it won't get dry
• add the cream and pasta and mix it all + salt and pepper.
• when ready to serve, grate the truffle on top of the plate. 

Truffle Hunting in Dordogne   

 

Bon appétit !