Creamy Mushroom and Truffle Oil Pasta with a Citrusy Twist
Original Recipe
This recipe offers a unique twist on the classic creamy mushroom pasta by incorporating a hint of citrus to brighten the flavors.
Prep time: 15 minutes Cook time: 25 minutes Serves: 4 Difficulty: Easy
Ingredients:
- 1 pound dried pasta (fettuccine, tagliatelle, or pappardelle work well)
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon truffle oil
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
- Fresh parsley or basil for garnish (optional)
Substitutions:
- Pasta: Use any type of pasta you prefer. Gluten-free pasta can also be used.
- Mushrooms: Feel free to experiment with different types of mushrooms.
- White wine: Substitute with vegetable broth or chicken broth if needed.
- Heavy cream: You can use half-and-half or even whole milk for a lighter sauce.
- Parmesan cheese: Substitute with any hard cheese like Pecorino Romano or Grana Padano.
- Truffle oil: If you don’t have truffle oil, you can omit it or add a few drops of mushroom extract for a similar earthy flavor.
Instructions:
- Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta is cooking, heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are golden brown and softened, about 5-7 minutes.
- Add the garlic to the skillet and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.
- Pour in the white wine and bring to a simmer. Cook until the wine has reduced by half.
- Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce has thickened slightly, about 3-5 minutes.
- Reduce the heat to low and stir in the Parmesan cheese, truffle oil, and lemon zest. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce along with 1/2 cup of the reserved pasta water. Toss to coat well, adding more pasta water if needed to reach your desired consistency.
- Serve immediately, garnished with fresh parsley or basil if desired.
Things to avoid:
- Overcooking the pasta: Cook the pasta until al dente so it retains its texture when mixed with the sauce.
- Burning the garlic: Add the garlic towards the end of cooking the mushrooms to prevent it from burning and becoming bitter.
- Overcooking the sauce: Simmer the sauce gently to avoid it becoming too thick or separating.
- Using too much truffle oil: Truffle oil has a strong flavor, so use it sparingly.
Serving suggestions:
- Top with additional Parmesan cheese and a drizzle of truffle oil.
- Serve with a side salad or roasted vegetables.
- Pair with a glass of chilled white wine.
Enjoy this unique and flavorful creamy mushroom and truffle oil pasta!