Pappardelle with Mushroom and Truffle

Name: Pappardelle with Mushroom and Truffle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g fresh pappardelle; 500g mixed wild mushrooms, sliced; 4 cloves garlic; 2 tbsp butter; 2 tbsp olive oil; 100ml dry white wine; 100ml cream; 1 tsp truffle oil; 80g Parmesan, grated; fresh parsley to serve

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

Fry mushrooms in butter and oil until all water evaporates.

Add garlic.

Add wine. Reduce.

Add cream.

Cook pasta al dente.

Toss pasta through mushroom sauce with a little pasta water.

Drizzle truffle oil.

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

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