📝 About This Recipe
This exquisite plant-based pasta dish marries the intoxicating aroma of black truffles with a medley of sautéed wild mushrooms for a truly gourmet experience. Rooted in the rustic traditions of Umbria, Italy, it elevates simple ingredients into a sophisticated symphony of earthy flavors and silky textures. Perfect for special occasions or a decadent weeknight treat, this recipe captures the essence of the forest on a plate.
🥗 Ingredients
The Pasta
- 1 lb Tagliatelle or Pappardelle (fresh or high-quality dried)
- 2 tablespoons Kosher Salt (for the pasta water)
The Mushroom Medley
- 8 oz Cremini Mushrooms (thinly sliced)
- 4 oz Shiitake Mushrooms (stems removed, sliced)
- 4 oz Oyster Mushrooms (torn into bite-sized pieces)
- 2 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Unsalted Butter (can substitute with vegan butter)
Aromatics and Sauce
- 2 pieces Shallots (finely minced)
- 4 pieces Garlic Cloves (thinly sliced)
- 2 teaspoons Fresh Thyme (leaves only)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 3/4 cup Heavy Cream (or cashew cream for a vegan option)
- 1/2 cup Parmesan Cheese (freshly grated)
The Truffle Finish
- 1-2 tablespoons Black Truffle Oil (high-quality, infused with real truffle)
- 1 tablespoon Black Truffle Carpaccio (optional, for garnish)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil and add the 2 tablespoons of kosher salt. It should taste like the sea.
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2
In a large skillet or wide pan, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter foams.
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3
Add the sliced cremini, shiitake, and oyster mushrooms to the pan in a single layer. Let them sear undisturbed for 3-4 minutes until golden brown before stirring.
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4
Once the mushrooms are browned and have released their moisture, add the minced shallots and sliced garlic. Sauté for 2 minutes until fragrant and softened.
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5
Deglaze the pan with the dry white wine, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Let the wine reduce by half.
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6
Lower the heat to medium-low and pour in the heavy cream and fresh thyme. Simmer gently for 3-5 minutes until the sauce begins to thicken slightly.
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7
Drop the tagliatelle into the boiling water. If using fresh pasta, cook for 2-3 minutes; if dried, cook for 1-2 minutes less than the package directions for perfect al dente.
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8
Before draining the pasta, reserve 1 cup of the starchy pasta cooking water. This is liquid gold for your sauce.
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9
Transfer the cooked pasta directly into the skillet with the mushroom cream sauce using tongs.
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10
Add the remaining 2 tablespoons of butter and the grated Parmesan cheese. Toss vigorously over low heat to emulsify the sauce.
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11
If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until the sauce reaches a glossy, coat-the-back-of-a-spoon consistency.
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12
Remove the pan from the heat. This is crucial as high heat can diminish the delicate aroma of the truffle oil. Drizzle in the truffle oil and toss once more.
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13
Divide the pasta into warmed bowls. Top with freshly cracked black pepper, chopped parsley, and optional truffle carpaccio shavings.
💡 Chef's Tips
Wipe mushrooms with a damp cloth instead of washing them under water to prevent them from becoming soggy and allow for a better sear. Always salt your mushrooms toward the end of their browning phase; salting too early draws out moisture and prevents caramelization. Use a high-quality truffle oil that lists 'black truffle' in the ingredients rather than just 'aroma' for a more authentic flavor. If you want to make this vegan, swap the butter for a high-quality vegan block and use cashew cream or full-fat coconut milk (though cashew is more neutral). Warm your serving bowls in a low oven before plating to keep the delicate cream sauce from seizing up.
🍽️ Serving Suggestions
Pair with a crisp, buttery Chardonnay or a light-bodied Italian Nebbiolo to complement the earthy tones. Serve alongside a simple arugula salad dressed with lemon juice and shaved fennel to cut through the richness. A side of warm, crusty sourdough bread is essential for mopping up any leftover truffle cream sauce. Finish the meal with a light lemon sorbet to cleanse the palate after the intense savory flavors.