Truffle Mushroom Fettuccine
Ingredients
Scale
- 300g fettuccine noodles, cooked according to package direction
- 1 tbsp olive oil
- 6 cloves garlic, minced
- 200g kibbled shiitake mushroom, soaked in water until rehydrated and then sliced
- 2 tbsp butter
- 2 cup heavy cream (or all-purpose cream)
- 3/4 cup water
- 1 chicken cube
- grated parmesan cheese
- salt and pepper to taste
- 1–2 tbsp Umbria Terra Di Tartufi’s White Truffle Oil
- chopped parsley for garnish
Instructions
- Heat olive oil in a pot and sauté garlic until fragrant.
- Add sliced shiitake mushrooms and cook for 2-3 minutes. Season with about ¼ tsp salt. remove from pan and set aside.
- In the same pan, melt butter and add the heavy cream. Stir.
- Add the chicken cube and shiitake mushroom.
- Mix well and bring to a simmer.
- Season with salt and pepper. Turn off heat, add the pasta and give it a quick stir.
- Drizzle with truffle oil and mix well.
- Scoop over a plate and sprinkle with grated parmesan cheese and chopped parsley on top.