Creamy Mushroom and Truffle Oil Pasta

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:

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. 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.
  3. Add the garlic to the skillet and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.
  4. Pour in the white wine and bring to a simmer. Cook until the wine has reduced by half.
  5. Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce has thickened slightly, about 3-5 minutes.
  6. Reduce the heat to low and stir in the Parmesan cheese, truffle oil, and lemon zest. Season with salt and pepper to taste.
  7. 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.
  8. 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!