Mushroom and Truffle Pasta is an easy and delicious dinner that’s perfect for weeknights and date nights. If you’re a mushroom lover this is definitely for you! This fettuccini is mixed with 3 different types of mushrooms, parmesan cheese, herbs, garlic and truffle oil.
Truffle oil is a “special occasion” type of ingredient for me. It’s a rich earthy flavor that I absolutely love. It definitely elevates whatever dish you’re using it on to a whole different level.
If you’re looking for more dinner recipes click here!
What is a truffle?
Truffles are a fungus and considered a delicacy. They are small and either black or white. Black truffles have a slightly stronger flavor than white truffles.
Truffles are a rare treat and very expensive. They’re eaten in small amounts because of the extremely pungent and powerful flavor of them. Truffles have a flavor unlike anything else.
Typically you only find dishes with truffles in higher end restaurants. I highly encourage you to try them if you never have. It is a flavor you will not easily forget. People tend to either love them or hate them.
What is truffle oil?
Truffle oil used to be infused with fresh or dried truffles. In today’s world truffle oil is an oil with compounds added to it to mimic the flavor of truffle. This particular recipe uses white truffle oil.
You use white truffle oil as a finishing oil, not as a cooking oil. You drizzle a small amount of truffle oil over the dish right before serving. When I say small amount, I mean very small.
If you have a bowl of pasta with one serving in it then use close to 1/4-1/2 tsp. The flavor of truffle oil is extremely potent and you can easily ruin your dish when adding too much.
If you’d like to read more in depth details about what truffle oil is I recommend reading this article from The Spruce Eats!
Ingredients for Mushroom and Truffle Pasta
- Shiitake Mushrooms – Shiitake mushrooms are one of my favorites and they say they make you younger sooo…sign me up!
- Cremini Mushrooms – These are baby Portobello mushrooms
- Oyster Mushrooms – If you can’t find oyster mushrooms any blend of mushrooms will work
- Olive Oil – Used to saute the mushrooms, garlic and herbs
- Thyme – I prefer to use fresh thyme for this
- Garlic – Garlic cloves will give the best flavor for this dish
- Kosher Salt – Salt will help bring out the flavor of all the ingredients in the dish
- Black Pepper – I always use coarse ground black pepper
- Fettuccini – Any pasta you like will work fine if you don’t have fettuccini
- Pasta Water – This will help make a little bit of a sauce with the parmesan
- Parmesan Cheese – Parmesan cheese and truffles are like a match made in heaven
- Chives – Fresh chives give a hint of onion flavor to the dish
- White Truffle Oil – There’s really no substitute for this so make sure you don’t leave it out. Most grocery stores will have truffle oil
Tips for the best Mushroom and Truffle Pasta
- EASY on the truffle oil. You will ruin your dish in a hurry if you add too much. Start with about 1/4 tsp per serving of pasta. I wouldn’t recommend using more than 1/2 tsp per serving
- Serve this pasta immediately. It doesn’t hold very well
- Make sure your pan is extremely hot before adding the mushrooms. This will get you a nice sear on the outside of them
- Sear the mushrooms then salt them afterwards. Salt draws the moisture out and will prevent a nice sear
How long can I keep Mushroom and Truffle Pasta?
It’s best to serve Mushroom and Truffle Pasta immediately. The pasta is best when it’s hot. If you don’t finish it all you can save it in the fridge and reheat but just know the quality won’t be the same.
It will keep for 3-4 days in the fridge in an airtight container. You can reheat in the microwave but the texture and sauce will not look the same as it did when the pasta was first finished.
How to make Mushroom and Truffle Pasta
Start a pot of boiling water and add salt and oil to it. Get a cast iron skillet or heavy bottomed skillet extremely hot then add the olive oil. After 10 seconds then add the mushrooms and do not disturb for several minutes.
This will help get a nice sear on them. After several minutes then give the mushrooms a stir. Let them sit another 3-4 minutes then add the chopped garlic, fresh thyme, salt and pepper. Stir the mushrooms around a bit then let cook an additional 30 seconds.
Cook the pasta until al dente then strain and add to the mushroom pan. Add the reserved pasta water and parmesan cheese then stir over medium heat until a thin sauce forms.
Serve the Mushroom and Truffle Pasta then top with fresh chives and white truffle oil. Serve and enjoy!
If you like this you will also like my Garlic Chicken Pasta!
If you make this Mushroom and Truffle Pasta please leave me a rating and/or review!
If you want all the newest recipes sent straight to your inbox then don’t forget to sign up for my newsletter! I would absolutely love you to leave me a rating or review at the bottom of this post if you make this Mushroom and Truffle Pasta recipe! I love hearing feedback from everyone. Please tag me in any Instagram photos if you make my recipes, I love to see what you’re cooking! Follow along on Instagram!
Mushroom and Truffle Pasta
- stove top
- sauté pan
- pasta pot
- 12 oz shiitake mushrooms sliced
- 6 oz cremini mushrooms sliced
- 6 oz oyster mushrooms sliced
- 4 tbsp olive oil
- 5 cloves garlic minced
- 2.5 tsp fresh thyme picked and chopped
- ¾ tsp kosher salt
- ½ tps black pepper course ground
For the Pasta
- 4 quarts water
- 1 tbsp kosher salt
- 1 tbsp olive oil
- 1 lb fettuccini I use fettuccini nests
For the Sauce
- ¾ cup pasta water reserved after cooking pasta
- 4 oz parmesan cheese good quality, shaved or fresh grated
- 1.5 tsp white truffle oil
- 2 tbsp fresh chives finely chopped
Making the Mushrooms
- Start a pot of boiling water and a sauté pan over high heat
- Once the sauté pan is extremely hot add the olive oil then wait 10 seconds and add the sliced mushrooms
- Do not disturb the mushrooms after adding them to the pan. After 3-4 minutes give them a good stir and let them sit another 3-4 minutes
- Add the minced garlic, fresh thyme, salt and pepper. Give it a good stir, let it cook another 30 seconds then turn the heat off
Cooking the Pasta
- Once the water is boiling add the salt and olive oil. Add the pasta and cook until al dente
Making the sauce
- Add the pasta to the mushroom pan along with ¾ cup reserved pasta water and parmesan cheese
- Stir together over medium heat until sauce forms
Serving and Topping the Pasta
- Drizzle truffle oil over the pasta and top with fresh chives. Enjoy!