Home Truffled Mushroom Pappardelle
Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.
All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.
Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.
This super quick pasta dish is so tasty that even die-hard carnivores won’t miss the meat, especially when you double down on the funghi by adding a generous drizzle of Truffle Hill Truffle Oil. I like the slipperiness of egg pasta, like pappardelle, with this sauce; it also works well with cheese-filled ravioli. Pour a glass of Truffle Hill pinot noir and enjoy! – pinot noir isn’t listed on the website yet – but you mentioned it Alf – is it a new wine yet to be released?
Place butter and oil in a large frying pan over low heat.
When butter has melted, add mushrooms and a good pinch of salt, cover and cook for a few minutes, stirring occasionally, until mushrooms have softened.
Uncover and cook for a further minute or 2, until most of the liquid has evaporated. Remove from heat, cover and set aside.
Meanwhile, cook pappardelle in plenty of boiling salted water until almost al dente.
Drain, reserving a little of the cooking liquid, and add to the mushrooms.
Return the pan to the heat and toss well to combine.
Toss through chives and a tablespoon or 2 of the reserved cooking water to give it a creamy consistency.
Serve sprinkled with parmesan cheese, and an extra drizzle of truffle oil if you like.