Taglierini al Funghi
Description
Courtesy of Siena Restaurant’s Chef Harvey HarrisIngredients
At a glance
Main Ingredient
Pasta
Mushroom
Course/Dish
Pasta
Serves
1
1 oz. unsalted butter
2 t. minced fresh shallots
4 crimini mushrooms, sliced thinly
Pinch of kosher salt; pinch of white pepper
2 oz. white wine
3 oz. heavy cream
2 T. grated Parmesan
5 oz. fresh linguine
2 t. white truffle oil
2 t. minced fresh shallots
4 crimini mushrooms, sliced thinly
Pinch of kosher salt; pinch of white pepper
2 oz. white wine
3 oz. heavy cream
2 T. grated Parmesan
5 oz. fresh linguine
2 t. white truffle oil
Methods/steps
Heat butter with shallots in a sauté pan until shallots start to sizzle. Add sliced mushrooms and cook about 2 minutes. Season with salt and pepper. Add white wine. Cook about 30 seconds, then add cream; when cream starts to bubble, whisk in the cheese until melted. Remove from heat.
Boil pasta in salted water approximately 3 minutes (longer for dried pasta). Drain well and toss with mushroom sauce. Drizzle white truffle oil over the top and serve.
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