Wild Mushroom Campanelle Recipe
Wild Mushroom Medley, Campanelle, Spinach, Truffle Mushroom Cream, Fresh Shaved Black Truffle, Balsamic Glaze, Parmigiano-Reggiano
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Ingredients
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Wild Mushroom Campanelle Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add mixed wild mushrooms and cook until browned and tender, about 5-7 minutes. Season with salt and black pepper.
- 3
Prepare the Cream Sauce
Lower the heat and pour in the heavy cream and truffle oil to the skillet with mushrooms. Stir to combine and let simmer for 2-3 minutes until slightly thickened.
- 4
Add Spinach
Add fresh spinach to the skillet and cook until wilted, about 2 minutes.
- 5
Combine Pasta and Sauce
Add the cooked campanelle pasta to the skillet and toss gently to combine all ingredients. Adjust seasoning if necessary.
- 6
Serve
Plate the pasta and garnish with shaved black truffle, a drizzle of balsamic glaze, and a generous sprinkle of grated Parmigiano-Reggiano cheese.
