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Truffled Wild Mushroom Spaghetti

Truffled Wild Mushroom Spaghetti created by Black Radish

Use an assortment of Wild Mushrooms - Chanterelles, Lobster Mushrooms, Shitake and Mitake make a good combination.

Ready In:
25mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Black Radish
Contributor
@Black Radish
Contributor
"Use an assortment of Wild Mushrooms - Chanterelles, Lobster Mushrooms, Shitake and Mitake make a good combination."
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  1. Black Radish
    Truffled Wild Mushroom Spaghetti Created by Black Radish
    Reply
  2. Black Radish
    Use an assortment of Wild Mushrooms - Chanterelles, Lobster Mushrooms, Shitake and Mitake make a good combination.
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