Pappardelle ai Funghi e Tartufo
Wide ribbon pasta with wild mushrooms and truffle oil — the forest on a plate. Cooking the mushrooms over high heat until all their released liquid evaporates concentrates their flavour into something deep and savoury instead of watery and bland.
Ingredients
Instructions
Sauté mushrooms in butter over high heat until golden and all liquid evaporates.
Add garlic and thyme, cook 1 minute.
Add white wine, let bubble and reduce by half.
Add cream, simmer 3 minutes until slightly thickened.
Cook pappardelle in salted water until al dente, drain reserving some pasta water.
Toss pasta with mushroom sauce and parmesan, adding pasta water if needed.
Drizzle with truffle oil at the table and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.