I had a dinner party last weekend and a very good friend brought me some truffle oil, good finishing olive oil and 2 black truffles. Quite a gift right, I am very grateful it is quite extravagent and wonderful. There is an Italian restaurant near me that I frequent and my favorite dish on the their menu is Fettucine con funghi. It’s rich and delicious and a staple whenever I eat there. I thought I would try to recreate this dish at home with some homemade (not by me) pappardelle, some shitake mushrooms from my CSA and finish with a grating of black truffles.
Since Fiesta Friday is in it’s new home, a site dedicated only to this party, and a fine home it is, I thought I would break out the truffles and celebrate. So for Fiesta Friday #61 I am bringing Pappardelle Con Funghi with black truffles. Angie@The Novice Gardener has been working hard getting our new place ready and thank goodness she has help this week from the wonderful co hosts Selma @Selma’s Table and Margy @La Petite Casserole
I will make a confession, this is not really a recipe, I didn’t measure anything. For that reason I will list the ingredients and the approximate amounts. I have been cooking long enough that I can guesstimate. Honestly though, you really don’t need a recipe just eye ball the ingredients it will work out.
Pappardelle Con Funghi
Serves 3 generously 4 more modestly
1 small onion peeled and diced
mushrooms ( I used shiitake) approximate 2 cups of cleaned and sliced mushrooms
2 cloves garlic thinly sliced
white wine (approximately 1/3 cup)
Stock – I used homemade mushroom stock you can use whatever you have- approximately 1/2 cup
2 sprigs of fresh thyme
heavy cream approx 1/4 cup
1 tbs butter
splash of olive oil for the pan
salt and pepper to taste
black truffle (optional)
parsley to garnish
Heat the olive oil in a skillet, add the butter and the diced onion, saute until soft and transluscent. Add the garlic and continue to saute until the garlic softens. Add your mushrooms and saute until the mushrooms are soft and lightly browned. Now add the wine, cook down for approximately 3-4 minutes and then add the stock and the thyme. Cook until reduced by about half, now add the cream and continue to cook until the sauce thickens. Adjust seasoning and keep on low/simmer.
Bring large pot of generously salted water to a boil when the water comes to a rolling (vigorous)boil cook the pasta. Turn up the heat on the mushroom sauce and add the al dente pasta, cook for about 2 minutes. Transfer to bowl, garnish with parsley, sprinkle with cheese and serve.