Pasta al Funghi

RSS
Pasta al Funghi

A simple and robust dish that allows the rich flavors to shine.

Ingredients

  •    50g  brown rice noodle
  •    ⅓ cup heavy cream
  •    20g unsalted butter
  •    1 cup chopped roughly chopped, mixed mushrooms (porcini, swiss brown, button)
  •    Sprinkles of truffle concentrate, truffle oil, or truffle
  •    1 garlic clove, minced
  •    1 tbsp  goat cheese (optional)
  •    8 ml olive oil
  •    Ground black pepper and salt to taste
  •    2 tbsp of roughly chopped, fresh flat parsley

Directions

  1. Cook the pasta for about 7 minutes or until al dente. Stir pasta often to prevent the noodles from sticking. Drain, rinse with cold water, and drain.
  2. In a frying pan, sauté the garlic and dice mushrooms over a medium heat in olive oil. Just as the garlic begins to turn golden, add the butter, heavy cream and goat cheese (if using.) Drizzle with truffle oil or add a sprinkling of truffle flakes. Add ground black pepper and salt to taste.
  3. Add pasta and mix thoroughly.
  4. Serve the pasta and garnish with fresh parsley.
  5. Enjoy!

Previous Post Next Post

  • Hilltribe Organics
Comments 0
Leave a comment
Your Name:*
Email Address:*
Message: *
* Required Fields