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Pasta with porcini mushrooms and white truffle oil
by Tim Free
Pasta with porcini mushrooms and white truffle oil
Ingredients
Pasta, cooked, your choice (fettucine has great texture for this dish) 1 lb dried
Porcini mushrooms, dried (reconstituted in warm water and squeezed dry) 1 oz
Butter, salted 3-4 Tbs
White truffle oil (available in Italian specialty stores) 3-4 Tbs
Method
Heat butter until it has just melted. Drain (al dente) cooked pasta, toss with butter. Add truffle oil and toss again. Chop porcini mushrooms into bite-size pieces. Combine with pasta, butter and oil. Serve immediately.
Pairs well with earthy red wines: most Nebbiolos, some Tuscan wines made from Sangiovese, or earthy Pinot Noirs like many older Burgundies.