Pasta with White Truffle Butter and Mushrooms
This dish is pure elegance and done in under 15 minutes. The truffle butter brings a luxurious, earthy richness that tastes far more indulgent than the effort it takes to make.
Servings: 2 people
Ingredients
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 12 ounces cremini mushrooms stems removed, caps sliced 1/4-inch thick
- 1/2 cup heavy cream
- 3 ounces white truffle butter
- 8 ounces fresh fettuccine
- 3 tablespoons chopped fresh chives plus extra for garnish
- 1 tsp chopped parsley
- 1/4 cup freshly grated Parmesan plus extra for garnish
Instructions
- Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
- Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
- Transfer the mushrooms to a bowl and rinse out the pan. (pat mushrooms dry if necessary.
- Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
- Meanwhile, add the pasta to the boiling water and cook for 2 minutes, or according to package instructions. Remove the pasta from the water and add into the truffle cream. Add the chives, parsley and mushrooms and very gently toss well with tongs. Gently stir in the Parmesan. Serve immediately garnished with extra chives and Parmesan.
Notes
This recipe can be doubled successfully, but no more.