8ounceslarge white button mushrooms, very thinly sliced
4tablespoonslight cream, or half-and-half, divided
1tablespoonwhite or black truffle oil, or more to taste
Truffle salt to taste
Freshly ground black pepper
1tablespoonfresh parsley, chopped
Put a large pot of salted water on to boil for the pasta.
Heat the butter and olive oil in a large skillet over medium heat. Add the shallot and sauté until slightly softened, 1 minute, then add the garlic and continue cooking until fragrant, 1 minute longer.
Add the mushrooms and toss to coat with the oil, garlic and shallots. Continue cooking until the mushrooms are soft and barely browned, 2 to 3 minutes. Season to taste with truffle salt and freshly ground black pepper.
Add 3 tablespoons of the cream along with the scallions and combine gently. Reduce the heat to low to keep warm.
Cook and drain the pasta according to package directions, then drizzle the pasta with the truffle oil and remaining tablespoon of cream.
Add the mushroom mixture and toss gently. Taste and adjust the truffle salt, pepper and truffle oil to taste.
To serve, plate a portion of the pasta and garnish with chopped parsley.
Tips for Making This Recipe
Our Favorite Truffle Products
Here are a few of our favorite truffle products, including truffle honey and sliced truffles, neither of which are in this recipe. Truffle honey is wonderful drizzled over artisanal cheeses and the truffle slices are great making your own truffle butter!Although these products may seem a bit pricey, a little goes a very long way. Both the truffle oil and salt are for "finishing" a dish and they only require small amounts to produce an abundance of wonderful flavor.Disclosure: Should you decide to purchase one of the items featured here, MyGourmetConnection will receive a small commission for providing you with the recommendation. While it costs you nothing additional, it helps to support the site and allows us to continue providing you with new recipes and other content free of charge.