Truffle & Shrooms Recipe

Prepare mushrooms

Trim and clean mushrooms: wipe dirt with a damp paper towel and slice larger mushrooms into 1/4-inch (6 mm) slices. Keep small mushroom varieties halved or whole for texture contrast.

Cook aromatics

Heat a large wide skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. When butter stops foaming, add the chopped shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant, stirring to avoid browning.

Sear mushrooms

Add the sliced mushrooms in a single layer (work in two batches if necessary). Let mushrooms sear without crowding for 2–3 minutes, then stir and continue to cook until golden brown and most moisture has evaporated, about 6–8 minutes total. Add fresh thyme and stir.

Deglaze

Pour in the white wine (or 60 ml stock) to deglaze the pan, scraping up browned bits. Cook until liquid is mostly reduced, about 2–3 minutes.

Build sauce

Add remaining 1 tablespoon butter, then pour in the chicken/vegetable stock and heavy cream. Stir and bring to a gentle simmer. Reduce heat to medium-low and simmer uncovered until sauce thickens slightly, about 4–6 minutes. Season with salt and freshly ground black pepper.

Finish with truffle

Remove pan from heat and stir in black truffle oil. If using fresh shaved truffle, fold it in now so the aroma infuses the sauce.

Cook the pasta in a large pot of generously salted boiling water according to package directions until al dente. Reserve 120 ml (1/2 cup) of the pasta cooking water before draining.

Return the drained pasta to the pot or a warm skillet. Ladle the mushroom-truffle sauce over the pasta and toss gently to combine, adding reserved pasta water a little at a time if needed to achieve a silky, clingy sauce. Stir in grated Parmesan and lemon zest (if using) until combined.

Adjust seasoning with salt and pepper to taste. If the sauce needs more truffle aroma, drizzle an additional 1/2 tsp truffle oil (optional).

Divide pasta among 4 warmed plates (servings: 4). Finish each portion with a small drizzle of extra virgin olive oil, a sprinkle of flaky sea salt, chopped parsley, and the microgreens or baby arugula if using.

Top with additional shaved fresh truffle and extra grated Parmesan at the table for an elevated presentation.