With rich shavings of truffle, supported by a cast of delicious mushrooms and a few dashes of sweet wine, this pasta dish is just a little fancier.

When I come across anything truffle related I can’t help but slip into extravagant mode and pretend I’m in a very different place. A moment in time that I’ll never forget. Somewhere far from Sydney and on the other side of the world.

If someone were to ask me “Do you prefer real truffles or chocolate truffles?” My answer would be uttered in a second.

Real truffles.

I’m talking about that glorious fungus that grows in the ground. A culinary diamond that’s either loved or something that people struggle to appreciate. There’s no struggle with me, however.

I’ve recreated a dish that I was served on my vacation to the medieval town of Gubbio in central Italy, with a black truffle that I recently acquired; a 22 gram beauty from Western Australia. To ramp up the mushroom content I’ve brought in some baby portobello – or baby bella – and of course used delicious dried porcini and the luscious liquid I soaked them in. For a caress of sweetness I’ve splashed in some marsala wine, just to keep the Italian theme running through this tasty dish.

One small truffle may not be enough to cover four servings, so finely grating it rather than shaving may be the way to go. Unless of course you get your hands on a larger specimen and get heavy-handed in the shaving action.

Step by Step Guide to Making Truffle and Mushroom Fettuccine

Rehydrate the Porcini Mushrooms:

• Soak the dried porcini mushrooms in the hot water for 1 hour.
• Remove the soaked mushrooms from the water and squeeze to drain well. Reserve the soaking liquid.
• Finely chop the drained porcini and set aside.

Prepare the Pasta:

• Put a large pot of salted water on to boil.

Cook the Onion and Garlic:

• Heat the virgin olive oil in a large skillet over medium-low heat, add the onion and sauté for 5 minutes until soft.
• Add the garlic, stir for 30 seconds, and then add the butter.

Cook the Mushrooms:

• Increase the heat to medium and add the sliced portobello mushrooms, gently stirring for 4-5 minutes.
• Add the chopped porcini, marsala wine, and reserved porcini liquid. Bring to the boil and allow to simmer for a couple of minutes.
• Turn off heat and set aside.

Cook the Pasta:

• Once the water is boiling, add the fettuccine and cook according to the package instructions until al dente.
• Drain the pasta well.

Combine Pasta and Mushroom Mixture:

• Add the drained pasta to the mushroom mixture along with half of the parsley and some finely grated Pecorino cheese. Mix well.

Serve:

• Serve on individual plates or one large platter.
• Sprinkle over the remaining parsley, more grated Pecorino, and a good drizzle of virgin olive oil.
• Finally, shave or finely grate the black truffle over the top.

Truffle and Mushroom Fettuccine

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• Author: John Bek
• Total Time: 35 minutes
• Yield: Serves 2
• Diet: Omnivore, Gluten-Free

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Description

Elegant yet easy weeknight pasta. Rich truffle and mushroom flavors elevate simple fettuccine.

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Ingredients

Units USM Scale 1x2x3x

• 1 ounce (28 g) dried porcini mushrooms
• 1 cups (240 ml) hot water
• 3 tbsp (45 ml) virgin olive oil
• 1 small onion, finely chopped
• 1 clove garlic, finely grated (optional)
• 1 tbsp (14 g) butter
• 5.3 ounces (150 g) baby portobello mushrooms, sliced
• 2 tbsp (30 ml) marsala wine
• Sea salt and freshly milled black pepper
• 8.8 ounces (250 g) dried or fresh fettuccine
• 1 small black truffle
• 1/2 cups (120 ml) chopped parsley
• Fresh Pecorino cheese
• Virgin olive oil

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Instructions

Rehydrate the Porcini Mushrooms

1. Soak the dried porcini mushrooms in hot water for 1 hour. Remove the soaked mushrooms from the water and squeeze to drain well. Reserve the soaking liquid. Finely chop the drained porcini and set aside.

Prepare the Pasta

1. Put a large pot of salted water on to boil.

Cook the Onion and Garlic

1. Heat the virgin olive oil in a large skillet over medium-low heat, add the onion and sauté for 5 minutes until soft. Add the garlic, stir for 30 seconds, and then add the butter.

Cook the Mushrooms

1. Increase the heat to medium and add the sliced portobello mushrooms, gently stirring for 4-5 minutes. Add the chopped porcini, marsala wine, and reserved porcini liquid. Bring to a boil and simmer for a couple of minutes. Turn off the heat and set aside.

Cook the Pasta

1. Once the water is boiling, add the fettuccine and cook according to the package instructions until al dente. Drain the pasta well.

Combine Pasta and Mushroom Mixture

1. Add the drained pasta to the mushroom mixture along with half of the parsley and some finely grated Pecorino cheese. Mix well.

Serve

1. Serve on individual plates or one large platter. Sprinkle over the remaining parsley, more grated Pecorino, and a good drizzle of virgin olive oil. Finally, shave or finely grate the black truffle over the top.

Notes

• For a deeper truffle flavor, use truffle oil in addition to or instead of fresh truffle.
• If you don’t have Marsala wine, substitute dry sherry or white wine.
• To prevent the pasta from sticking, add a tablespoon of olive oil to the pasta water after it’s drained.

• Prep Time: 15 minutes
• Soaking Time: 1 hr
• Cook Time: 20 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 600
• Sugar: 5
• Sodium: 400
• Fat: 35
• Saturated Fat: 10
• Unsaturated Fat: 20
• Carbohydrates: 60
• Fiber: 5
• Protein: 15
• Cholesterol: 50

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