Truffle Mushroom Pasta

Ingredients

16-22 oz Sliced Mushrooms - I used oyster but you can use any mushroom you like!

~5-15 g Fresh Truffle (really depends on what you have)

2 Garlic Cloves - Minced

3 Tbsp Butter

2 C Heavy Cream

16oz Fresh Pasta (~12 oz dried)

Salt and Pepper to Taste

Fresh Parmigiano Reggiano To Top

Preparation

Wow, so many great ways to use fresh truffles, but this is one of my favorites. How much truffle you use is really dependent on the type of truffle you have, so use what you like. You can also make this recipe without a truffle! I like to keep the dish very basic to bring out the flavors of the mushrooms.

1. Trim and clean your mushrooms, then sauté them in a dry non-stick pan for a few minutes to release the moisture. When the pan is dry again, add the butter and garlic and sauté until the garlic is fragrant and the mushrooms are tender.

2. Grate some of your truffle into the mushroom/garlic mix and sauté for a minute. This really brings out the truffle flavor. Salt and pepper to taste.

3. Bring a pot of water to a boil and boil your pasta (save some pasta water!).

4. Add the cream and simmer for a few minutes until it thickens up. If it gets too thick, just add a splash of pasta water! Season to taste.

5. Toss the pasta with the mushroom cream sauce and plate with a healthy dose of freshly grated parmigiano reggiano and shaved truffle.