Our truffle oil gives this dish a rich, earthy flavour that perfectly pairs with the mushrooms. Use whatever mushrooms are in season.
Ingredients
2 tablespoons butter
1 shallot, minced
2 cloves garlic, crushed
2 sprigs thyme, leaves stripped and finely chopped
450g mixed mushrooms, sliced (button, oysters, and chanterelles work well)
1/4 cup red wine
1 cup cream
2 tablespoons Pukara Estate Truffle Extra Virgin Olive Oil
5 sprigs parsley, leaves removed and roughly chopped
230g linguini, cooked al dente
Method
Melt the butter in a skillet over medium heat. Add the shallot and garlic, sauté until the shallot becomes translucent. Add the thyme and mushrooms; turn the heat up to medium-high. Cook until the mushrooms are tender, about 4 minutes.
Add the wine and reduce. When the wine has almost reduced, add the cream. Cook the cream until it forms a thick sauce, about five minutes, and stir through the Truffle EVOO.
Add the cooked pasta to the sauce and stir well. Sprinkle with chopped parsley and serve immediately.
Linguini With Mushrooms And Truffle Cream Sauce
Our truffle oil gives this dish a rich, earthy flavour that perfectly pairs with the mushrooms. Use whatever mushrooms are in season.
Ingredients
2 tablespoons butter
1 shallot, minced
2 cloves garlic, crushed
2 sprigs thyme, leaves stripped and finely chopped
450g mixed mushrooms, sliced (button, oysters, and chanterelles work well)
1/4 cup red wine
1 cup cream
2 tablespoons Pukara Estate Truffle Extra Virgin Olive Oil
5 sprigs parsley, leaves removed and roughly chopped
230g linguini, cooked al dente
Method
Melt the butter in a skillet over medium heat. Add the shallot and garlic, sauté until the shallot becomes translucent. Add the thyme and mushrooms; turn the heat up to medium-high. Cook until the mushrooms are tender, about 4 minutes.
Add the wine and reduce. When the wine has almost reduced, add the cream. Cook the cream until it forms a thick sauce, about five minutes, and stir through the Truffle EVOO.
Add the cooked pasta to the sauce and stir well. Sprinkle with chopped parsley and serve immediately.