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Wild Mushroom Pasta with Sabatino White Truffle Oil and Burrata
This indulgent wild mushroom dish boasts a deep, earthy flavor and a luxurious richness. A drizzle of truffle oil adds the finishing touch, making it the ultimate elevated comfort meal.
DIFFICULTY:
Easy
TIME:
25
SERVES:
4
INGREDIENTS
12 oz fettuccine or tagliatelle pasta
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 small shallot, finely chopped
12 oz mixed wild mushrooms (shiitake, cremini, chanterelle), sliced
1/2 cup dry white wine
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and freshly cracked black pepper to taste
1 ball of fresh burrata cheese
2 tbsp Sabatino White Truffle Oil
Fresh thyme leaves, for garnish
Shaved Parmesan, for garnish
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 small shallot, finely chopped
12 oz mixed wild mushrooms (shiitake, cremini, chanterelle), sliced
1/2 cup dry white wine
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and freshly cracked black pepper to taste
1 ball of fresh burrata cheese
2 tbsp Sabatino White Truffle Oil
Fresh thyme leaves, for garnish
Shaved Parmesan, for garnish
METHOD
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11. Bring a large pot of salted water to a boil. 2.Cook the pasta according to package instructions until al dente. 3.Reserve 1/2 cup of pasta water, then drain and set aside. Heat olive oil and butter in a large skillet over medium heat. Add the garlic and shallot, sautéing until fragrant. Add the mushrooms and cook until they release their moisture and turn golden brown, about 5-7 minutes. Season with salt and pepper. Add the white wine to the skillet, stirring to deglaze the pan. Let it simmer for 2-3 minutes until slightly reduced. Pour in the heavy cream and stir to combine. Simmer for 3-4 minutes until the sauce thickens slightly. Stir in the grated Parmesan and season with additional salt and pepper, if needed. Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water, a little at a time, to reach your desired consistency. Divide the pasta among plates. Tear the burrata into smaller pieces and place on top of the pasta for a creamy, rich finish. Finish with truffle oil: Drizzle each plate with Sabatino White Truffle Oil. Sprinkle with fresh thyme leaves, shaved Parmesan, and freshly cracked black pepper. Serve immediately.
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