Ingredients
- 4 tbsp extra-virgin olive oil
- 2 tbsp minced garlic
- 2 cups mixed mushrooms (oyster, shiitake, button), torn into bite-sized pieces
- 2 tbsp truffle cream
- 2 medium shallots, finely chopped
- 1/2 tsp salt
- 1 tbsp truffle sea salt
- 500g spaghetti
- 2/3 cup heavy cream
- 1/3 cup finely chopped parsley
- Zest & juice of 1/2 lemon
- 2 tbsp butter, cut into pieces
- 1/2 cup grated Parmesan (plus more for serving)
- Freshly ground black pepper
- 1 tsp truffle oil
Preparation
- Heat 2 tablespoon oil in a large pot over medium-high heat, and add 1 tbsp garlic. Cook half quantity of the mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp for about 2 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp for 2-3 minutes more. Using a slotted spoon, transfer the mushrooms to a plate and season with salt. Repeat the same process with remaining 2 tablespoon oil, 1 tbsp garlic, mushrooms and salt.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened for about 2 minutes.
- Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until very al dente.
- Using tongs, transfer the spaghetti to the pot with mushrooms. Add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, for about 3 minutes.
- Reduce heat to low. Add truffle cream, butter, parmesan, pepper and toss to combine.
- Remove pot from heat. Add lemon zest and juice, parsley and season with truffle sea salt.
- Before serving, top it off with some grated parmesan and drizzle with truffle oil.
Love all things truffle? Don’t miss these delish Parmesan Truffle Fries.
Gouda Together 