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    Home » Recipes » Dinner

    Mushroom and Truffle Pasta

    Published: Feb 17, 2022 · Modified: Feb 25, 2024 by Krista Stechman · This post may contain affiliate links · 2 Comments

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    mushroom and truffle pasta recipe

    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. Try a Wagyu Truffle Burger if you love these flavors!

    Mushroom Truffle Pasta topped with chives and parmesan cheese.

    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 love easy pasta dishes that are great for date night and weeknights then Gigi Hadid Pasta would be a great recipe for you! It is a super simple pasta dish that has a creamy, spicy vodka sauce.

    Jump to:
    • What is a truffle?
    • What is truffle oil?
    • Ingredients for Mushroom and Truffle Pasta
    • Tips for the best Mushroom and Truffle Pasta
    • How long can I keep Mushroom and Truffle Pasta?
    • How to make Mushroom and Truffle Pasta
    • Mushroom and Truffle Pasta

    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.

    fettuccini nests before being cookied

    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 ¼-1/2 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!

    a bowl of mushroom and truffle pasta

    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. I recommend buying a block of cheese and grating your own, just like I do in Marry me Chicken Orzo.
    • 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
    all the ingredients needed for this dish

    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 ¼ teaspoon per serving of pasta. I wouldn't recommend using more than ½ teaspoon 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
    mushroom and truffle pasta in 2 bowls

    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.

    cheese being grated on top of the pasta

    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.

    mushrooms sautéed in a pan with herbs and garlic

    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!

    a bowl of mushroom and truffle 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 topped with parmesan and chives
    Mushroom Truffle Pasta topped with chives and parmesan cheese.

    Mushroom and Truffle Pasta

    Krista Stechman
    This fettuccini is packed with herb and garlic seared mushrooms, parmesan cheese then finished with white truffle oil and fresh chives. The perfect weeknight or date night dish!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course dinner
    Cuisine italian
    Servings 4 people
    Calories 774 kcal

    Equipment

    • stove top
    • sauté pan
    • pasta pot

    Ingredients
      

    Mushrooms

    • 12 oz shiitake mushrooms sliced
    • 6 oz cremini mushrooms sliced
    • 6 oz oyster mushrooms sliced
    • 4 tablespoon olive oil
    • 5 cloves garlic minced
    • 2.5 teaspoon fresh thyme picked and chopped
    • ¾ teaspoon kosher salt
    • ½ tps black pepper course ground

    For the Pasta

    • 4 quarts water
    • 1 tablespoon kosher salt
    • 1 tablespoon 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

    Toppings

    • 1.5 teaspoon white truffle oil
    • 2 tablespoon fresh chives finely chopped

    Instructions
     

    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!

    Notes

    Mushroom mixture can be made up to 5 days in advance.
    Cook pasta just before serving, be sure to reserve pasta water for sauce. 
    Carefully drizzle a small amount of truffle oil onto the finished product. The oil is very strong, you don't want to overdo it.

    Nutrition

    Calories: 774kcalCarbohydrates: 94gProtein: 31gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 115mgSodium: 2727mgPotassium: 960mgFiber: 7gSugar: 6gVitamin A: 438IUVitamin C: 4mgCalcium: 431mgIron: 4mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Danelle

      June 03, 2022 at 10:10 am

      This looks amazing! And I have truffle oil I need to use before it goes bad. Thanks so much for posting your recipe!!

      Reply
      • admin

        June 03, 2022 at 2:31 pm

        I hope you love it! You're welcome!!

        Reply
    5 from 1 vote (1 rating without comment)

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