Mushroom Duxelles Truffle Pasta (Printable Version)
Finely chopped mushrooms and pasta tossed with truffle oil for an elevated, savory, and aromatic dinner.
# Components:
→ Pasta
01 - 350 grams tagliatelle or fettuccine (fresh or dried)
02 - 1 tablespoon salt for pasta water
→ Mushroom Duxelles
03 - 500 grams cremini or button mushrooms, finely chopped
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 1 medium shallot, finely minced
07 - 2 garlic cloves, minced
08 - 2 tablespoons dry white wine
09 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
10 - 1 tablespoon fresh parsley, chopped
11 - Salt and freshly ground black pepper to taste
→ Finishing & Garnish
12 - 50 grams grated Parmigiano-Reggiano, plus extra for serving
13 - 2 teaspoons truffle oil for misting or drizzling
14 - Additional chopped parsley (optional)
# Preparation steps:
01 - Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - While the pasta is cooking, heat the butter and olive oil in a large skillet over medium heat. Add the minced shallot and cook for 1 to 2 minutes, until softened and translucent.
03 - Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in the finely chopped mushrooms. Cook, stirring occasionally, for 8 to 10 minutes, or until the mushrooms have released their moisture and it has evaporated. The mixture should be deeply browned and achieve a paste-like consistency.
04 - Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Cook for 2 to 3 minutes, until the wine is almost completely absorbed. Stir in the fresh thyme, chopped parsley, salt, and freshly ground black pepper. Remove the skillet from the heat.
05 - Add the drained pasta to the skillet containing the mushroom duxelles. Toss thoroughly to ensure the pasta is evenly coated. Add reserved pasta water, a tablespoon at a time, as needed to create a silky, emulsified sauce.
06 - Stir in the grated Parmigiano-Reggiano until melted and well combined. Taste and adjust the seasoning as necessary.
07 - Plate the pasta immediately. Finish by misting or drizzling with truffle oil. Garnish with additional chopped parsley and extra grated cheese, if desired. Serve promptly.
# Expert Advice:
01 -
- Ready in just 45 minutes for an elegant meal any night of the week
- Uses accessible ingredients that create gourmet results
- Creates a silky pasta that tastes like it came from a high-end restaurant
02 -
- Duxelles is a classic French preparation that concentrates mushroom flavor
- This dish feels indulgent but is actually quite economical
- The truffle oil should be added at the very end never cooked