Truffled Wild Mushroom Spaghetti
Use an assortment of Wild Mushrooms - Chanterelles, Lobster Mushrooms, Shitake and Mitake make a good combination.
INGREDIENTS
Nutrition- 1lb fresh spaghetti
- 1lb assorted fresh wild mushroom, cleaned and sliced
- 1
- 1tablespoon unsalted butter
- 1tablespoon olive oil
- 1tablespoon fresh thyme leave
- 1
- 1
- 1
- 1⁄4
-
- white truffle oil (for drizzling)
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DIRECTIONS
- Bring a large pot of water to the boil. Add salt until it tastes like the sea – (about 1-2 tbsp).
- In a large sauté pan over medium-high heat, add butter and olive oil. When melted and butter is just beginning to brown, add mushrooms and shallot. Sauté over high heat until mushrooms begin to turn golden and shallots are translucent. Add herbs and heavy cream and simmer just long enough to slightly reduce the cream. Add cracked black pepper and a pinch of sea salt to taste.
- While cooking mushrooms, boil pasta according to directions to al dente, about 2-3 minutes. Drain, and toss pasta with hot mushroom/cream mixture.
- Garnish each serving with drops of truffle oil, shaved parmesan, and Italian parsley.
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