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A tempting take on a classic pasta dish
300g Il Passagio Linguini
30ml Tasmanian Truffles Truffle Oil, plus a drizzle to serve
200g oyster mushrooms, finely chopped
120g brown mushrooms, finely chopped
15g dry porcini mushrooms (soaked in hot water for 20 minutes)
20g parmesan, shaved
Bring a large pot of salted water to a rapid boil, add the linguini and cook as directed or until al dente.
Drain most of the water away from the pasta leaving about ½ cup of the water in with the pasta. Drizzle the pasta with 10 ml of the truffle oil and toss to coat.
Meanwhile in a medium fry pan heat the remaining 20 ml of truffle oil over high heat. Add the mushrooms and cook for about 4-5 minutes or until the mushrooms begin to take on some caramelisation.
Stir through the cream, soaked porcini mushrooms and toss to combine.
Serve the pasta in a serving bowl and top with the mushroom mixture, add shaved parmesan and finish with some truffle oil.
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