Mushroom Fettucine with Truffle Oil
I always have a few cans of sliced or whole button mushrooms in my pantry. They are handy for adding to the sort of dish you throw together in a hurry at the last minute but, in all honesty, they do not have the depth or richness of flavor of fresh mushrooms. They are, it must be said, pretty much an ingredient of last resort rather than a first choice in most cases.
Truffle Oil is also one of those ingredients that pales in comparison to the ‘real deal’. It does have the advantage of convenience, and is SO much cheaper than fresh truffle, but it needs to be employed prudently. One use where it is very effective is in boosting the limited flavor of canned mushrooms in order to make a cheap, but special tasting pasta dish.
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