Hello, lovely readers!
Today, I’m excited to share a recipe that’s close to my heart: Creamy Truffle Mushroom Pappardelle. This elegant dinner dish combines the rich, earthy flavors of mixed mushrooms with the luxurious aroma of truffle oil, creating a pasta dish that’s perfect for a special night in. Whether you’re cooking for a date night, a family gathering, or simply treating yourself, this recipe is bound to impress.
There’s something magical about pasta, isn’t there? It’s comfort food at its finest, evoking memories of cozy nights indoors and hearty meals shared with loved ones. Pappardelle is one of my favorite pasta types; those broad, flat ribbons just soak up sauce so beautifully. And when that sauce is a creamy, truffle-scented masterpiece? Well, you’re in for a real treat.
Mushrooms are the star of this dish, and I love using a mix of cremini, shiitake, and oyster mushrooms for a variety of textures and flavors. You can, of course, use any mushrooms you have on hand, but I find this combination particularly delightful. Adding truffle oil elevates the dish to a whole new level of sophistication, making it taste like something you’d enjoy at a high-end restaurant – but made in the comfort of your own kitchen.
So, let’s get cooking!
### Ingredients
– 300g pappardelle pasta
– 250g mixed mushrooms (cremini, shiitake, and oyster), sliced
– 2 tbsp truffle oil
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 shallot, finely chopped
– 200ml heavy cream
– 50g grated Parmesan cheese
– 1 tsp fresh thyme leaves
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
### Method
1. **Cook the pasta**: Start by cooking the pappardelle pasta in a large pot of salted boiling water according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
2. **Prepare the mushrooms**: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté for 2-3 minutes until fragrant and translucent.
3. **Sauté the mushrooms**: Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally until the mushrooms are golden brown and tender.
4. **Make the sauce**: Pour in the heavy cream and bring to a gentle simmer. Allow it to cook for 3-4 minutes until the sauce thickens slightly.
5. **Add the flavors**: Stir in the truffle oil, grated Parmesan cheese, and fresh thyme leaves. Season with salt and pepper to taste.
6. **Combine**: Add the cooked pappardelle pasta to the skillet, tossing to evenly coat the pasta with the creamy mushroom sauce. Cook for an additional 1-2 minutes to ensure the pasta is heated through and fully coated with the sauce.
7. **Garnish and serve**: Serve immediately, garnished with freshly chopped parsley.
There you have it, a restaurant-worthy dinner right at home! This Creamy Truffle Mushroom Pappardelle is so decadent, yet surprisingly easy to make. I hope you enjoy making and eating it as much as I do.
Don’t forget to share your creations with me on social media, and let me know in the comments how it turned out. Happy cooking!
Cheers,
Al
Ingredients
– 300g pappardelle pasta
– 250g mixed mushrooms (cremini, shiitake, and oyster), sliced
– 2 tbsp truffle oil
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 shallot, finely chopped
– 200ml heavy cream
– 50g grated Parmesan cheese
– 1 tsp fresh thyme leaves
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Method
1. Cook the pappardelle pasta in a large pot of salted boiling water according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic and chopped shallot, and sauté for 2-3 minutes until fragrant and translucent.
4. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally until the mushrooms are golden brown and tender.
5. Pour in the heavy cream and bring to a gentle simmer. Allow it to cook for 3-4 minutes until the sauce thickens slightly.
6. Stir in the truffle oil, grated Parmesan cheese, and fresh thyme leaves. Season with salt and pepper to taste.
7. Add the cooked pappardelle pasta to the skillet, tossing to evenly coat the pasta with the creamy mushroom sauce.
8. Cook for an additional 1-2 minutes to ensure the pasta is heated through and fully coated with the sauce.
9. Serve immediately, garnished with freshly chopped parsley.
