Mixed Wild Mushroom Pasta With Black Truffles


I love all of the flavors of fall including winter squash, fall greens such as cabbage or kale, and of course fresh mushrooms and truffles. Here in Umbria, fresh porcini are not as readily available as they are in Tuscany, but we do get a good variety of other mushrooms. One of my all time favorite fall dishes is a simple saute of porcini mushrooms served over fresh pasta and topped with shaved black truffles. You can use just about any variety of mushrooms available since porcini aren’t easily accessible, but by adding some chopped rehydrated dried porcini you can enhance the dish by adding a little of that special porcini mushroom flavor. If black truffles are too expensive or simply unobtainable, you can also use a dollop of truffle paste or a drizzle of truffle oil, both ingredients readily available in specialty food markets. Of course, fresh pasta served simply with a toss of sauteed mixed mushrooms on it’s own is always delicious too!

Buon Appetito!
Deborah Mele 2011


Mixed Wild Mushroom Pasta With Black Truffles

Yield: Serves 4 - 6

Prep Time: 10 mins

Cook Time: 25 mins

Nothing celebrates fall better than a bowl of pasta with mushrooms and truffles.

Ingredients:

3/4 oz Dried Porcini Mushrooms
1 Cup Hot Water
3 Tablespoons Unsalted Butter
3 Tablespoons Olive Oil
1 1/2 Pounds Mixed Mushrooms Such As Portobello, Chanerelle, Porcini, or Cremini Coarsely Chopped
2 Large Garlic Cloves, Minced
Salt & Pepper
1 Pound Fresh Pasta (Fettuccine or Linguine Work Fine)
1/4 Cup Chopped Fresh Parsley
To Serve:
Shaved Fresh Black Truffles
Dollop Of Truffle Paste
Drizzle Of Truffle Oil

Directions:

Bring a large pot of water to a boil.
Place the porcini in the hot warm and allow to rehydrate for 30 minutes, then remove the porcini retaining the liquid and chop.
Strain the porcini liquid setting aside 1/4 cup.
In the meantime, heat butter and olive oil in your largest skillet over high heat.
Add the fresh mushrooms, and saute the mushrooms until they release their liquid and begin to brown.
Stir in the garlic, rehydrated porcini, and cook for another 30 seconds or so, then season with salt and pepper.
Add the chopped parsley and mix.
Salt the pot of water generously and cook the noodles according to package instructions - this is usually just a couple of minutes, then drain. Transfer the noodles to the skillet with mushrooms, and stir in the mushroom mixture and mix over medium heat adding a little of the porcini liquid if it seems a little dry.
Serve piping hot in individual bowls, topped with your truffle product of choice if desired.



 

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