Mushroom & Truffle Pasta
Serves 4
Ingredients
300g portobello mushrooms
300ml double cream
2 tsp truffle sauce
400g madalda corta pasta
1 brown onion
5 garlic cloves
2 sprigs thyme
25g butter
Parmesan
Salt & Pepper
Method
Dice onion and garlic and place in a pot. Slice mushrooms and set aside. Remove seeds by sliding your hand down the thyme and add to the pot with the garlic and onion, add the butter and place on a low heat. Once the butter had melted and garlic softened, add the mushrooms and stir. At this point boil a large separate pot of water for the pasta. Continue stirring the mushrooms as they reduce, then add the cream once you think they’re cooked. Stir again and turn to the lowest possible heat. Once the water is boiling add the pasta according to pack instructions. While it’s cooking, spoon the truffle into the mushroom mix then stir again. Grate in Parmesan, season well and stir again. Drain the pasta and add to the mushrooms. Stir through so all pasta is coated. Spoon into bowls and grate more Parmesan on top, and grind some black pepper to serve.