Description
A delightful blend of rich textures and luxurious flavors, this Wild Mushroom & Truffle Fettuccine is pure comfort food, perfect for any occasion.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups wild mushrooms (shiitake, oyster, or your choice)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon truffle oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring salted water to a boil. Add 8 oz of fettuccine pasta and cook according to the package instructions until al dente. Once done, drain the pasta and set it aside.
- In a large skillet over medium heat, heat 3 tablespoons of olive oil. Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add 2 cups of wild mushrooms to the skillet. Sauté them for approximately 5-7 minutes until they are tender and golden brown, stirring occasionally.
- Pour in 1/2 cup of heavy cream and stir to combine with the mushrooms. Allow the mixture to simmer for a few minutes, letting it thicken slightly.
- Stir in 1/4 cup of grated Parmesan cheese and 1 tablespoon of truffle oil, mixing until everything is well combined. Season with salt and black pepper to taste.
- Toss the cooked fettuccine into the skillet with the creamy mushroom sauce, coating the pasta evenly. Make sure each piece of fettuccine is well covered.
- Serve the pasta immediately, garnished with fresh chopped parsley for a pop of color and flavor.
Notes
For a lighter option, use coconut cream instead of heavy cream. Be careful not to overcook the fettuccine and always taste the sauce before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 3g
- Sodium: 450mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg