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Truffle Mushroom Pasta Recipe

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4 from 6 reviews

A luxurious and creamy Truffle Mushroom Pasta featuring browned cremini mushrooms, a rich truffle-infused cream sauce, and tender egg tagliatelle. Perfect for a sophisticated yet easy weeknight dinner, this recipe balances earthiness with a touch of white wine and Dijon mustard for depth of flavor.

Ingredients

For the Pasta and Sauce

  • 3 tablespoons unsalted butter
  • 12 oz cremini mushrooms, sliced
  • 1 large shallot, minced
  • 4 garlic cloves, thinly sliced
  • 2/3 cup dry white wine
  • 1 cup reserved pasta water
  • 1 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1 tablespoon truffle puree
  • 8 oz dried egg tagliatelle pasta
  • 2-3 dashes sherry vinegar
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

For Serving

  • Parmesan cheese, freshly grated
  • Minced chives or parsley

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the egg tagliatelle and cook according to package instructions until al dente, usually about 7-9 minutes. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
  2. Brown the mushrooms: While waiting for the pasta water to boil, heat a large skillet over medium-high heat. Add the butter and melt it completely. Add the sliced cremini mushrooms, stirring to coat them in butter. Let them cook undisturbed for 3-4 minutes to develop a golden brown color, then flip and continue cooking until browned on all sides, about another 3-4 minutes.
  3. Build the sauce: To the browned mushrooms, add minced shallot and sliced garlic. Sauté for about 2 minutes, stirring frequently, until softened and fragrant. Deglaze the pan with dry white wine, allowing it to simmer and mostly evaporate. Stir in the reserved pasta water, heavy cream, Dijon mustard, and truffle puree. Bring the mixture to a gentle simmer and season generously with kosher salt and freshly cracked black pepper.
  4. Finish the pasta in the sauce: Add the cooked pasta to the skillet and toss thoroughly to coat the noodles in the creamy truffle mushroom sauce. Simmer together for 2-3 minutes until the sauce thickens and clings to the pasta. Adjust seasoning with additional salt, pepper, and 2-3 dashes of sherry vinegar to brighten the flavors.
  5. Serve: Divide the pasta between serving bowls. Top with freshly grated Parmesan cheese and a sprinkle of minced chives or parsley for a fresh, herby finish. Serve immediately while warm.

Notes

  • Reserve pasta water carefully as it helps the sauce to bind and thicken.
  • You can substitute cremini mushrooms with button or shiitake mushrooms if desired.
  • Adjust the amount of truffle puree according to your taste preference; a little goes a long way.
  • For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
  • Use freshly grated Parmesan for the best flavor and melting quality.

Find it online: https://recipeplenty.com/truffle-mushroom-pasta-recipe/