About this recipe
This creamy truffle and shiitake mushroom pasta dish is warm, savory and filling – perfect for a weekday dinner.
“It’s so simple. I always say to my husband, ‘It’s stupid simple,'” said Jessie-Sierra Ross, author of Seasons Around the Table and blog Straight to the Hips Baby. “Because we’re dealing with really big flavored ingredients, it’s going to come together in a snap.”
The sauce comes together in just 15 minutes, utilizing both shallot for tang and yellow onion for flavor. Ross recommends using a garlic press for this recipe, which mellows out the flavor of the garlic because metal neutralizes garlic. If you want to jazz up the dish, add some grilled steak or grilled chicken.
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”(Shiitake mushrooms) are delicious, they’re meaty, and what’s neat about them versus a white button mushroom or a Baby Bella is that they retain some structure,” Ross said. “So when you’re having your pasta bite, you’ll occasionally get a mushroom and it’s toothsome.”
Truffle butter is the secret ingredient to this two-pot recipe, which you can find at the grocery store. If its not available, you can use a high-quality truffle oil instead.
“Truffles are a specialty mushroom, super, super fragrant,” Ross said. “You can find them growing in the mountains. It’s a great flavor, it’s a great scent.”
Ingredients
Truffle and Shiitake Mushroom Pasta
Directions
Truffle and Shiitake Mushroom Pasta
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In a large pasta pot, bring 4 quarts of water to a boil, with a large pinch of salt.
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While waiting for the pasta water to boil, take a large pan, and place over medium heat with unsalted butter and extra virgin olive oil. Heat until the butter is foaming.
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Add the minced shallot and diced onion to the pan, plus a pinch of salt and pepper. Cook for 4 minutes, stirring occasionally.
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Add the sliced mushrooms and cook down, about 5 minutes.
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Add the garlic and cook for 2 additional minutes, stirring occasionally, then add the truffle butter or truffle oil to the pan.
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When the pasta water reaches a boil, add pappardelle and cook for 9 minutes (or as directed for al dente), uncovered, stirring occasionally.
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After the pasta is cooked to al dente, ladle out about 3/4 cup pasta water into the sauce, then drain the remaining water and set the pasta aside.
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Add the grated Parmigiano Reggiano and heavy cream to the sauce, and bring to a simmer, stirring to incorporate all ingredients. Adjust salt and pepper to taste.
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Add the drained pappardelle to the sauce and toss. Cook an additional 1 minute with everything together in the pan.
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Transfer the pasta to a serving bowl. Garnish with more grated Parmesan, fresh lemon zest, basil and basil flowers, and hot pepper flakes if desired.
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