Imagine a dish that transports you straight to the rolling hills of Italy, where every bite is a symphony of earthy mushrooms, luxurious truffle oil, and perfectly cooked pasta. This Confited Mushrooms with Pasta and Truffle Oil Shavings isn't just a recipe—it's a gourmet experience that turns an ordinary weeknight meal into a restaurant-worthy masterpiece. Whether you're looking to impress your dinner guests or treat yourself to an extraordinary culinary adventure, this recipe promises to elevate your cooking game with minimal effort and maximum flavor.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 2 cups mixed mushrooms, sliced
- 1/4 cup truffle oil
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta, 2 cups of mixed mushrooms, 1/4 cup of truffle oil, 2 cloves of minced garlic, 1/4 cup of chopped fresh parsley, salt, pepper, and 1/2 cup of grated Parmesan cheese.
- Fill a large pot with water and bring it to a boil. Once boiling, add a generous pinch of salt to the water, then add the pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add 2 tablespoons of truffle oil to the skillet and allow it to warm up for about a minute.
- Add the sliced mixed mushrooms to the skillet. Sauté the mushrooms for about 5-7 minutes, stirring occasionally, until they are golden brown and tender.
- Once the mushrooms are cooked, add the minced garlic to the skillet. Sauté for an additional 1-2 minutes until the garlic is fragrant but not burnt.
- Season the mushrooms with salt and pepper to taste. Stir in the chopped fresh parsley, allowing it to wilt slightly in the heat of the mushrooms.
- When the pasta is done cooking, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- Add the drained pasta to the skillet with the confited mushrooms. Toss everything together gently, adding a splash of the reserved pasta water if needed to help combine the ingredients and create a light sauce.
- Drizzle the remaining truffle oil over the pasta and mushrooms, tossing again to ensure everything is well coated.
- Serve the pasta in bowls, topped with grated Parmesan cheese and additional chopped parsley if desired. Finish with a drizzle of extra truffle oil for an added touch of flavor.
- Enjoy your Confited Mushrooms with Pasta and Truffle Oil Shavings while hot!
Tips
- Mushroom Selection: Use a mix of mushrooms like shiitake, cremini, and oyster for complex flavor and texture variations.
- Truffle Oil Technique: Add truffle oil at the end of cooking to preserve its delicate, aromatic qualities. Drizzling it just before serving maximizes its intense flavor.
- Pasta Water Magic: Always reserve some pasta water before draining. The starchy liquid helps create a silky sauce and helps ingredients bind together perfectly.
- Parmesan Cheese Tip: Use freshly grated Parmesan for the best flavor and texture. Pre-grated cheese often contains anti-caking agents that can affect taste.
- Garlic Wisdom: Be careful not to burn the garlic—it turns bitter quickly. Add it towards the end of mushroom cooking and sauté briefly.
- Al Dente is Key: Cook pasta just until it's firm to the bite. Overcooking will result in a mushy texture that won't hold up to the robust mushroom sauce.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 15g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 15mg
