Ingredients
For the Sauce
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 8 ounces button or cremini mushrooms, thinly sliced
- Truffle salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons light cream or half-and-half, divided
- 3 scallions, finely chopped
- 2 teaspoons white or black truffle oil, plus more to taste
- 1 tablespoon finely chopped fresh parsley, for garnish
For the Pasta
- 6 ounces fettuccine (preferably fresh)
Instructions
- Boil Pasta Water: Place a large pot of salted water on the stove and bring it to a rolling boil in preparation for cooking the fettuccine.
- Sauté Shallot and Garlic: While waiting for the water to boil, melt butter with olive oil in a large skillet over medium heat. Add minced shallot and cook until softened, approximately 2 minutes. Then add the minced garlic and cook for about 30 seconds until fragrant.
- Cook Mushrooms: Add the thinly sliced mushrooms to the skillet and toss to coat with the butter and oil mixture. Continue cooking, stirring occasionally, until mushrooms release their moisture and become tender with light browning, about 4 to 5 minutes. Season lightly with truffle salt and freshly ground black pepper.
- Add Cream and Scallions: Stir in 3 tablespoons of light cream and the finely chopped scallions. Reduce heat to low and keep the sauce warm while the pasta cooks.
- Cook Fettuccine: Cook the fettuccine in the boiling salted water according to package instructions until al dente. Drain well and return the pasta to the pot.
- Toss Pasta with Truffle Oil and Cream: Drizzle the hot pasta with 2 teaspoons of truffle oil and the remaining 1 tablespoon of cream. Toss gently to combine thoroughly.
- Combine Mushroom Sauce with Pasta: Add the warm mushroom mixture to the pasta and toss until the ingredients are evenly combined. Taste and adjust seasoning by adding more truffle salt, black pepper, or truffle oil as desired.
- Serve and Garnish: Divide the truffle mushroom fettuccine among serving plates and garnish each with freshly chopped parsley before serving.
Notes
- For best flavor, use fresh fettuccine if available.
- Adjust truffle oil and truffle salt carefully to avoid overpowering the dish.
- Light cream or half-and-half can be substituted with a dairy-free alternative to make the recipe lactose-free.
- This dish pairs wonderfully with a crisp white wine or light salad on the side.
- Make sure not to overcook the mushrooms to keep their texture intact.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
