Pappardelle con champiñones y aceite de trufa

Ingredientes

• 400 g pappardelle (dried or fresh)
• 400 g mixed mushrooms (such as cremini, shiitake and oyster mushrooms)
• 2 shallots, finely chopped
• 2 garlic cloves, finely sliced
• 2 tbsp olive oil
• 1 knob of butter (approx. 15 g)
• 100 ml dry white wine
• 150 ml heavy cream
• 1 tbsp truffle oil
• 50 g Parmesan, freshly grated
• A handful of fresh parsley, roughly chopped
• Salt and freshly ground black pepper to taste

Preparación

1. 1

   Bring a large pot of well-salted water to the boil.Clean the mushrooms with a damp cloth and cut them into large pieces or slices.Heat the olive oil and a knob of butter in a wide frying pan over medium heat. Add the shallots and sauté for 2 minutes until translucent.Add the garlic and cook for another 30 seconds. Then add the mushrooms and fry them over high heat until golden brown, about 5 to 7 minutes. Don’t stir too much so they develop color.Deglaze the pan with the white wine and let it reduce for 1 minute. Add the heavy cream and bring gently to a simmer. Let the sauce simmer for 3 minutes until it thickens slightly. Season with salt and pepper.Cook the pappardelle according to the package until al dente. Reserve a few tablespoons of pasta cooking water before draining.Toss the pappardelle through the mushroom sauce. Add a splash of the reserved pasta water if the sauce is too thick. Mix well and divide among deep plates.Drizzle each plate with a few drops of truffle oil, add freshly grated Parmesan and garnish with fresh parsley. Serve immediately.