Truffle Fettucine with Wild Mushrooms
Like most, I have a special affinity for truffles. If there is truffle anything at a restaurant, I’ll order it. If I could add on truffles on anything , I absolutely would. Truffle Fries? Done. Truffle hunting in Tuscany? Check. And you can best believe that I have real truffles at truffle sauce, truffle powder, truffle salt and truffle oil at home. So to say thatI have a love affair with truffles is an understatement.
Our family has a tradition of making a Christmas fettucine every year. In recent years, we’ve transitioned into making a Truffle Christmas fettucine with wild mushrooms. It’s not Christmas, but a truffle fettucine is never a bad idea, especially during these times. It just makes all the things happening around us in the world disappear, leaving us with a feeling of utter fulfillment, even if for only a moment.
Prep Time: 30 minutes
Bake Time: 30 minutes
Servings: 4 servings
*this recipe was adapted from Ina Garten
INGREDIENTS
2 tablespoons unsalted butter
1 tablespoon good olive oil
12 ounces wild mushrooms, stems removed, caps sliced 1/4-inch thick (porcini, chanterelle, oyster, shiitake, cremini)
1/2 cup heavy cream
3 ounces white truffle butter (we like purchasing ours from Markys)
1 cup heavy cream
8 ounces fresh fettuccine
3 tablespoons chopped fresh chives, plus extra for garnish
1/4 cup freshly grated Parmesan, plus extra for garnish
kosher salt and fresh ground pepper to season
INSTRUCTIONS
1. Add 1 tablespoon of salt to a large pot of water and bring it to a boil. Add the fettucine and cook to al dente (8-10 minutes or refer to package directions), let the pasta sit in the boiling water until ready to use (step 5)
2. 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.
3. Transfer the mushrooms to a bowl and rinse out the pan.
4. 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.
5. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.