This is a great one for those kinda special occasions when you want to wow someone (maybe a lover, maybe a friend) but you’re not in the mood to break the bank. Truffle cream is an affordable and accessible way to cook with truffles while still maintaining that delicious and lux vibe.
Truffle Cream + Mushroom Fiorelli
2-4
servings30
minutesIngredients
3 tbs butter, divided
2 tbs olive oil
200g oyster mushrooms, ripped into bite-sized pieces
400g Fiorelli, or your pasta of choice
1 large shallot, diced
1 large garlic clove, diced
¼ cup white wine
4 tbs truffle cream
1 cup heavy cream
1 cup grated parmesan, plus more for serving
Salt (I'm using Diamond Crystal)
Cracked black pepper
Directions
Bring a large pot of salty water to a boil.
Melt 2 tbs butter with olive oil in a large dutch oven. Add mushrooms and stir to coat. Cook the mushrooms on medium heat until golden brown. Season with ½ tsp salt and 10 cracks of black pepper. Remove and reserve on a separate plate.
Add your pasta to the boiling water. Cook until al dente.
Back in the dutch oven, add 1 tbs butter and shallots. Cook on medium-low heat until softened, about 2 minutes. Add garlic and cook until fragrant, another minute.
Deglaze the pan with white wine, taking time to scrape all the lovely brown bits from the bottom of the pan. Simmer until the alcohol smell is gone, about 1 minute.
Add truffle cream and mix until combined with the shallot mixture. Add cream and whisk until everything is evenly incorporated.
By now your pasta should be finished. Reserve 2 cups of pasta water and drain the rest.
Add 1/2 cup pasta water to the cream sauce and whisk. Let simmer until thickened. The sauce should form a thick coating on the back of your spoon.
Add mushrooms, pasta, and parmesan. Mix until glossy, adding more pasta water if needed.
Serve immediately with more parm!