Mushroom Fettucine with Truffle Oil
Mushroom Fettucine with Truffle Oil allows you to use two very down-market ingredients to combine together to produce something just a little special.
Main Dish, Pasta Course
Mushrooms, Pasta, Truffle Oil
portions dried Fettucine or Linguini
small cans Sliced Button Mushrooms
2 - 3
Freshly ground Black Pepper
chopped fresh Parsley
Pecorino-Romano freshly grated
plus more for Service
Bring a pot of salted water to a boil and cook the pasta until it almost, but not quite, al dente.
While the pasta is cooking, sauté the Mushrooms at moderately high heat in Olive Oil until they begin to turn a golden brown and show a few crispy spots here and there.
Add the Lemon juice to the pan and cook until this has been absorbed, then add the Black Pepper and the Onion, and saute until the Onion is translucent.
When the pasta is done, drain it, but reserve a quarter cup or so of the cooking water.
Add the Butter to the Mushrooms and enough extra Olive Oil to bring the total fat in the pan to about three tablespoons.
Add the Garlic and saute quickly until it is softened, then throw in the pasta, the cheese and the reserved water.
Toss and stir until a creamy sauce forms on the strands then stir in the parsley and plate for service.
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