wild mushroom truffle pasta
This truffle pasta is the most simple, amazing dish to throw together that will also leave you wanting bowl 2, 3 and possibly even 4. I paired these homemade noodles with a variety of wild mushrooms- hen of the woods, shiitake, and oyster mushrooms that I sauté in butter and olive oil until browned. The truffle sauce is by Old World Truffles, a local, small business owned truffle company in Michigan that sources their product straight from Italy. This Truffle Sauce is the KEY to this dish, head over to their website here to order! And while you’re there, check out their other products from decadent truffle creams, oils, salts, condiments… they have it all, and I can personally attest that each product is DELICIOUS. Also, if you head over to my PROMO CODES page- you will find a variety of discounted Old World Truffle Bundles that I personally partnered to create with Old World Truffle for YOU!
Truffle is one of nature’s greatest gifts in the culinary world, in fact, it’s called the “diamond of the kitchen"“. It honestly blows my mind when I think about how they grow underground and were once only found by the scent of a truffle pig. In Italy, the use of the pig to hunt truffles has actually been prohibited since 1985 because of damage caused by the animals and their urge to dig up and eat the truffle once found. So they found an alternative to truffle pigs… dogs! Dogs pose an advantage in that they do not have a strong desire to eat truffles, so can be trained to locate these gems without digging them up. And once again, another reason why dogs are the best animal on the planet. Okay okay, we aren’t here to talk about dogs or my love for them so I’ll move on…
Recipe by: The Culinary Nest
MAKES
4 servings
Prep Time: 10 minutes
Total Time: 20 minutes
INGREDIENTS
1lb. fresh made wide cut pasta noodles, homemade or store-bought (pappardelle, fettuccine or your favorite nood!)
1 tablespoon kosher salt
4 tablespoons olive oil
8 ounces of wild mushrooms- shiitake, oyster, hen of the woods (or any variety you can find)
6 tablespoons butter
1 jar Truffle Sauce (by Old World Truffle, purchase here)
1 tablespoon kosher salt
Black Pepper to taste
Optional: microgreens for garnish
METHOD
In a medium pot, bring 6 quarts water to a boil, add 2 tablespoons olive oil and 1 tablespoon salt. Boil noodles until al dente according to packaging instructions or if using fresh (recommended) until the noodles are just cooked through. Drain the noodles into a colander and return to the pot. Add 3 tablespoons of butter and 2-3 tablespoons of Truffle Sauce. Mix well. If needed, you can also drizzle in a little bit of olive oil for moisture if the noodles are sticking.
In a large sauté pan over medium low heat, melt 3 tablespoons of butter and 2 tablespoons of olive oil. Once melted, add the mushrooms, sprinkle with a healthy pinch of salt and pepper, and sauté until the mushrooms are browned and cooked through, stirring once or twice, for about 5-7 minutes.
Add 3/4 of the sautéed mushrooms into the pasta noodles and toss well. Taste for seasoning and salt and more Truffle Sauce if desired. Divide evenly among bowls, top with the remaining mushrooms and garnish with microgreens if you choose. Enjoy with a glass of vino!
