I’ve been meaning to use the white truffle oil I purchased at Burough Market in a pasta dish as opposed to toasting my flat bread with it and salt, but haven’t had the chance to. I had some cooked pancetta leftover, as well as some mushrooms that I needed to use one day, so I whipped this dish up. Not exactly a summer recipe but still super yummy!
Mushroom Pasta with Truffle Oil
adapted from closet cooking (variations by me in red)
1 oz of dried porcini mushrooms
1 cup hot water
2 tbsp olive oil
8 oz of sliced mushrooms (i used a combination of cremini and shitake)
1 large shallot or 1/2 small onion
1/2 tsp thyme, chopped or 1/4 tsp dried thyme
1 garlic clove, chopped
salt and pepper to taste
1 pound pasta
1/8 c cream
1 tbsp of truffle oil
1 handful of parsley, chopped
1/4 c parmesan reggiano
1/4 c cooked pancetta
Soak the dried porcini in hot water for 20 minutes. Drain and reserve the water. Chop mushrooms.
Heat oil in pan over medium heat. Add mushrooms and saute until tender, about 7-10 minutes. Then add onion or shallot, garlic, and thyme for 2 minutes. Add salt and pepper as needed; however, I caution you to not add too much salt as you will be adding cream and parmesan to this dish.
Add reserved water to dish and simmer at medium-high heat until liquid is reduced by half, about 10 minutes. Cook pasta as per instructions while waiting for liquid to reduce.
Add cream to sauce and allow to thicken, about 2 minutes. Remove from heat and add truffle oil.
Drain pasta and add pasta to pan with sauce. Then garnish with parmesan cheese, parsley, and pancetta.
This really is more of a fall dish, but I was just in the mood for a “wild” mushroom type of dish and didn’t want risotto. I think it turned out well and the hubs liked it. He’s not a meat and potatoes type of guy but he wasn’t asking for the meat as the dish is hearty, especially if you use brown pasta, which I did. Nomnomnom. I wish I had a bowl of this in front of me right now instead of some crappy hotel room service. Enjoy!