Our truffle oil gives this dish a rich, earthy flavour that perfectly marries 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.