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Wild Mushroom Pasta With Black Truffles Recipe

Ingredients

How to make it

  • Bring a large pot of water to a boil. Place the porcini in the hot warm and allow to rehydrate for 30 minutes. Remove the porcini retaining the liquid and chop. Strain the porcini liquid setting aside 1/4 cup.
  • In the meantime, heat butter and olive oil in your largest skillet over high heat. Add the fresh mushrooms. Saute the mushrooms until they release their liquid and begin to brown. Now stir in the garlic, rehydrated porcini, and cook for another 30 seconds or so. Season with salt and pepper. Add the chopped parsley and mix.
  • Salt the pot of water generously and cook the noodles according to package instructions - this is usually just a couple of minutes. Drain. Transfer the noodles to the skillet with mushrooms, and stir in the mushroom mixture and mix over medium heat adding a little of the porcini liquid if it seems a little dry. Serve piping hot in individual bowls, topped with your truffle product of choice if desired. Serve.

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The Cook

mrcooksalot Denver, U.S.A.

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