Truffle Forest Mushroom Recipe

Cook pasta

Bring a large pot of salted water (about 4–5 liters) to a rolling boil. Add the lumache and cook according to package instructions until just al dente (usually 9–11 minutes). Reserve 240 ml (about 1 cup) of the pasta cooking water, then drain the pasta and set aside.

Finish and serve

When the sauce and mushrooms are ready, return the drained pasta to the pan with the sauce over low heat. Add the butter (30 g) and half the grated grana padano (40 g). Toss gently, adding reserved pasta water a few tablespoons at a time to loosen the sauce until it coats the pasta (use 60–120 ml as needed). Adjust seasoning with sea salt and freshly ground black pepper. Plate the pasta, spoon mushrooms and sauce over the top, sprinkle remaining grana padano, finish with chopped parsley and an extra light drizzle of truffle cream or oil if desired.

Prepare mushrooms: wipe mushrooms with a damp towel and slice or tear into bite-size pieces. Pat dry to remove excess moisture.

Heat a large wide skillet over medium-high heat. Add 2 Tbs extra-virgin olive oil and 15 g butter. When the butter foams, add the mushrooms in a single layer (work in batches if necessary to avoid crowding). Let them sit without stirring for 2–3 minutes to develop color, then stir and continue to cook until nicely browned, about 5–7 minutes total.

Add the minced shallots and garlic to the pan with the mushrooms and cook for 1–2 minutes until fragrant and softened, stirring so they don't burn.

Deglaze the pan with 60 ml dry white wine (or warm stock), scraping up browned bits from the bottom. Let the liquid reduce by half, about 1–2 minutes. Stir in thyme, 1 tsp salt, and 1/2 tsp black pepper. Remove from heat and set aside until sauce is ready.

Make the sauce: In a separate saucepan over medium heat, combine 240 ml heavy cream and 60 ml warm stock. Bring to a gentle simmer (do not boil) and cook for 3–4 minutes to slightly thicken.

Whisk in 45 g truffle cream (truffle paste) until fully incorporated and the sauce is smooth. Taste and add 1 tsp fresh lemon juice to brighten flavors. If the sauce feels too thick, thin with up to 60 ml reserved pasta water or more warm stock to reach a silky consistency.

Combine mushrooms and sauce: Pour the truffle cream into the skillet with the cooked mushrooms and stir to combine. Warm gently for 1–2 minutes so flavors meld; do not boil. Adjust seasoning if needed.