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Pappardelle with Mushroom and Truffle
Egg pappardelle with mixed mushrooms, truffle oil and Parmesan. Cooking the mushrooms until every bit of their released liquid evaporates concentrates their flavour into something deep and savoury instead of watery and bland.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
medium
Cuisine
Italian
vegetarian
Ingredients
400gfresh pappardelle
500gmixed wild mushrooms, sliced
4 clovesgarlic
2 tbspbutter
2 tbspolive oil
100mldry white wine
100mlcream
1 tsptruffle oil
80gParmesan, grated
fresh parsleyto serve
Instructions
1
Fry mushrooms in butter and oil until all water evaporates.
2
Add garlic.
3
Add wine. Reduce.
4
Add cream.
5
Cook pasta al dente.
6
Toss pasta through mushroom sauce with a little pasta water.
7
Drizzle truffle oil.
8
Serve with Parmesan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
271
Protein
8.6g
Fat
23.5g
Carbs
3.4g
Fiber
0.1g
Sodium
315mg
Reviews
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