Truffle Mushroom Pasta

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
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Truffle Mushroom Pasta is a luxurious dish that combines the earthy richness of mushrooms with the aromatic allure of truffle oil. It's perfect for a cozy dinner or impressing guests at a special gathering. Ready in under 30 minutes, it's an indulgent treat that's surprisingly easy to whip up.

Ingredients for Truffle Mushroom Pasta

Fettuccine pasta is the perfect canvas for this creamy sauce, with its wide ribbons that hold onto every delicious drop. Butter and olive oil form the base of our sauté, adding richness and a smooth texture. The onion and garlic provide a flavorful aromatic foundation. Both cremini mushrooms and shiitake mushrooms contribute a complex earthy flavor, with cremini offering a mild taste and shiitake bringing a meatier texture. Heavy cream adds luxurious creaminess, while Parmesan cheese brings a nutty, salty depth. The truffle oil is the star, imparting its distinctive, luxurious aroma. Salt and black pepper season the dish, while fresh parsley adds a pop of color and freshness at the end.

Tips & Tricks

  • Use a microplane to grate the Parmesan for a finer texture that melts easily into the sauce.
  • If the sauce gets too thick, add a splash of reserved pasta water to loosen it up.
  • For an extra depth of flavor, try roasting the mushrooms before adding them to the skillet.

Serving Suggestions

This pasta pairs beautifully with a crisp green salad tossed in a light vinaigrette. For a touch of acidity, serve with a glass of chilled white wine like a Chardonnay or Sauvignon Blanc. A side of garlic bread can also complement the creamy richness of the pasta.

Frequently Asked Questions

Can I use a different type of pasta?
Yes, spaghetti or linguine would work well, but fettuccine holds the sauce best.
Is there a substitute for truffle oil?
Truffle salt or a small amount of truffle butter can be used as alternatives.

Truffle Mushroom Pasta Recipe Walkthrough

First, get your fettuccine boiling in a pot of salted water. Cook it according to the package instructions until it’s al dente, then drain it well. Set it aside while you work on the sauce.

In a large skillet, melt the butter with the olive oil over medium heat. Add the finely chopped onion and garlic, sautéing them until they turn translucent and fragrant. You’re looking for that sweet spot where the aroma fills your kitchen without the garlic turning brown.

Toss in the sliced mushrooms — both cremini and shiitake. Give them a good stir and let them cook until they’re soft and golden brown, releasing their earthy juices and soaking up the flavors from the pan.

Pour in the heavy cream and gently bring it to a simmer. Reduce the heat to low, then stir in the Parmesan cheese until it melts completely into the cream, forming a smooth, velvety sauce.

Now, add the cooked pasta into the skillet, tossing it well to coat every strand with the creamy mushroom sauce. Drizzle the truffle oil over the pasta, giving it a final toss. Season with salt and black pepper to taste. Finish with a sprinkle of fresh parsley for a burst of color and flavor before serving.

Why You'll Love This Recipe

  • Rich and creamy: The combination of heavy cream and Parmesan creates a luscious sauce.
  • Umami-packed: Mushrooms and truffle oil deliver deep, savory flavors.
  • Quick and easy: Ready in less than 30 minutes, perfect for weeknight dinners.
  • Impressive yet simple: An elegant dish that’s easy to prepare.

Ingredients

8 oz fettuccine pasta
2 tbsp unsalted butter
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
8 oz shiitake mushrooms, sliced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp truffle oil
Salt to taste
Black pepper to taste
2 tbsp chopped fresh parsley

Step-by-step Instructions

1. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat the butter and olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. Add the sliced cremini and shiitake mushrooms. Cook until the mushrooms are golden brown.
4. Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese until melted and smooth.
5. Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce.
6. Drizzle the truffle oil over the pasta and season with salt and black pepper to taste.
7. Garnish with chopped fresh parsley before serving.

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