pappardelle with porcini mushroom and white truffle cream

Foie Gras, lobster, caviar, truffle.

When I think of special occasions, or decadent food, these are the four ingredients that immediately come to mind.

And today, I am going to be using one of these to cook a special dish!

Because speaking of special occasions, Father’s Day is just around the corner, and I want to show you today how easy you can whip up a delicious (and yes, decadent) pasta dish for your father, or the father of your children!

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And to do that, I am using the Porcini Mushroom and White Truffle Cream from The Real Food Market.

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Those of you who have tried the sauces from The Real Food Market like this Bronte Pistachio Pesto or this Tritturi sauce will agree that these folks sell some of the tastiest pasta sauce ever!

This is because The Real Food Market sells only hand-picked Italian produce – from sauces to pastas to cheeses and olive oils and jams – from a group of small-scale, artisanal food producers from Sicily and other parts of Southern Italy. You pick your groceries, which are sold at totally reasonable and affordable prices, and the items are delivered to you. It really is the most convenient way to shop for quality food products!

So, back to Truffle creams

Most times, folks use truffle creams as a sandwich spread (YUM, YUM!) but really, they can be used to do more than that. They also make wonderfully rich pasta sauces. 

And since the truffle cream is the star in this pasta dish, you don’t need to crowd it with too many ingredients. Indeed, all I added to the pasta were some garlic and mushrooms. 

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Of course, you can add some protein if you like – chicken or beef will work well with this. 

Let me show you how to cook this.

In a skillet, saute the minced garlic in a little olive oil for about 30-40 seconds, or until just starting to brown.

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Add the mushrooms and cook until they start to wilt.

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Add the white wine (or low-sodium chicken stock) and use your spatula to scrape at the bottom of the pan to dislodge any bits that may be stuck.

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Cook until the liquid has almost completely evaporated.

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Turn the heat to low. Add the truffle cream and stir to mix.

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Add the cream and stir until well-mixed. 

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Season with salt and black pepper. Turn off the heat and set aside.

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In a pot of boiling salted water, cook the pasta according to the manufacturer’s instructions, taking 2 minutes off the cooking time.

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Transfer the pasta to the sauce.

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Toss until well-combined. If the sauce is too thick, add a little pasta water. Adjust the seasoning. 

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Top with grated Pecorino cheese, chopped parsley and chili flakes (if using), and serve immediately.

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Buon Appetito!

Here’s wishing all daddies a very happy Father’s Day!

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Pappardelle With Porcini Mushroom And White Truffle Cream
Serves 4
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Ingredients
  1. 4 cloves garlic, minced
  2. 500g pasta - I used Pappardelle
  3. 200g Portobello mushroom, sliced
  4. 200g brown mushroom, sliced
  5. 1/4 cup (60ml) white wine (or low-sodium chicken or vegetable stock)
  6. 1 jar (180g) Porcini Mushroom and White Truffle Cream (or any truffle cream)
  7. 4 tablespoons (60ml) cream
  8. Salt, to taste
  9. Coarsely grated black pepper, to taste
  10. Pecorino or Parmesan cheese, grated, to taste
  11. Italian flat-leaf parsley, chopped
  12. Dried chili flakes (optional)
Instructions
  1. In a skillet, saute the minced garlic in a little olive oil for about 30-40 seconds, or until just starting to brown.
  2. Add the mushrooms and cook until they start to wilt.
  3. Add the white wine (or low-sodium chicken stock) and use your spatula to scrape at the bottom of the pan to dislodge any bits that may be stuck.
  4. Cook until the liquid has almost completely evaporated.
  5. Turn the heat to low. Add the truffle cream and stir to mix.
  6. Add the cream and stir until well-mixed.
  7. Season with salt and black pepper. Turn off the heat and set aside.
  8. In a pot of boiling salted water, cook the pasta according to the manufacturer’s instructions, taking 2 minutes off the cooking time.
  9. Transfer the pasta to the sauce.
  10. Toss until well-combined. If the sauce is too thick, add a little pasta water. Adjust the seasoning.
  11. Top with grated cheese, chopped parsley and chili flakes (if using), and serve immediately.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 




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