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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.
Ingredients
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
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. 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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