Thursday, April 7, 2016

Fettuccine with Truffle Butter Sauce and Mushrooms

     Do you get on these food kicks where you make something so good that you just want to keep making it over and over again?  I am currently experiencing this with mushrooms.  I used to absolutely detest mushrooms but over the winter, I learned how to cook them and now I cannot get enough of them.  They are so versatile.  My recipe for creamed mushrooms can stand alone as a dish, makes a great topping for pizza and served on toasts, it is an elegant hors d'oeuvres or first course.

     I am taking a break from my pork article celebration.  Did you realize that I have been publishing only pork recipes lately?  I have another article due soon about a local bread company so perhaps in the future, I will go a little bread crazy.  I can tell you that I received two loaves after my interview and the bread is so delicious that it is hard not to get up, walk to the kitchen and slice off a little piece!

     But back to mushrooms.  Back in February, I published Ina Garten's super easy, super delicious and super classy Fettuccine with Truffle Butter Sauce.  Yesterday while shopping, I came across some beautiful looking oyster, baby portobellos and shiitake mushrooms.  Knowing that pasta was on the menu, I wondered if the mushrooms would go well with the cream sauce.  The answer is...unequivocally...YES.

     I did do a little Internet research and it seems that Ina also makes this dish with mushrooms - so great minds think alike.  Ina adds her sautéed mushrooms directly in the  skillet with the sauce and pasta.  I preferred to plate the pasta and top off the dish with the mushrooms.  Either way, it is delicious!

Fettuccine with Truffle Butter Cream Sauce and Mushrooms
Adapted from Ina Garten

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Ingredients for 2 servings

1/2 cup heavy cream
3 oz white truffle butter (I have also used black truffle butter.)
8 oz fettuccine
3 T fresh chopped chives
3 oz Parmesan
5 oz mixed mushrooms (not button!)
1T butter

Bring a pot of water and 1T salt to a boil.

In a medium saute pan, heat the cream over medium heat until it comes to a simmer.  Add truffle butter and 1t salt and 1/2t pepper.  Heat over very low heat, swirling the butter around in the pan until it melts.  Keep warm.

In a separate skillet, melt butter with 1/2T olive oil.  Add the mushrooms and a pinch of salt.  Saute lightly about five to eight minutes until mushrooms have released their liquid and are softened.

Cook the pasta according to the directions on the box.  Drain, keeping one cup of the pasta water.   Add the drained pasta to the truffle butter cream sauce.  As the pasta absorbs the sauce, add a bit more pasta water, if necessary, until the dish is very creamy.

Transfer to warmed pasta dishes and garnish with chopped chives and shavings of Parmesan.  Season with a bit of salt and pepper.  Top with a spoonful of mushrooms.


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