pasta recipe

Truffled Wild Mushroom Fettuccini

In Infusions, One Dish Meals, RECIPES 2017, Truffle Blanc- White Alba Truffle by salts7seas

Truffled Wild Mushroom Fettuccini

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1 lb Fettuccini  (fresh, if possible)

Sea salt – Sal de Italia- by Salts of the 7 Seas

1 lb mushrooms (assorted fresh (preferred) wild, cleaned and sliced) If you use dried mushrooms, reconstitute them in warm water for several minutes, drain and use as fresh

1 shallot (finely minced)

1 tbsp unsalted butter

1 tbsp olive oil

1 tbsp fresh thyme (leaf), if using dried, use 1/2 t

1 tbsp sage (fresh, leaf minced), if dried, use 1/2 t

1 tbsp chives (fresh, minced), if dried, use 1/2 t

1 cup heavy whipping cream

black pepper (cracked)

1/4 cup Italian parsley (chopped)

Fresh parmesan cheese (shaved parmesan cheese for garnish)

Truffle Blanc™- White Truffle infused sea salt by Salts of the 7 Seas

  1. Bring a large pot of water to the boil. Add salt until it tastes like the sea (about 1-2 tbsp).
  2. In a large sauté pan over medium-high heat, add butter and olive oil. When melted and butter is just beginning to brown, add mushrooms and shallot. Sauté over high heat until mushrooms begin to turn golden and shallots are translucent. Add herbs and heavy cream and simmer just long enough to slightly reduce the cream. Add cracked black pepper and a pinch of sea salt to taste.
  3. While cooking mushrooms, boil pasta according to directions to al dente, about 2-3 minutes. Drain, and toss pasta with hot mushroom/cream mixture.
  4. Garnish each serving with a sprinkle of the Truffle Blanc™ sea salt, shaved parmesan, and Italian parsley. Offer more salt at the table in a small dish. (Hint: To keep your Truffle Blanc™ Sea Salt flavorful and fresh- store in the freezer in a tightly sealed outer zip bag. Take out only what you feel you will use. Truffles by nature are very delicate and extremely short-lived on their own. Sea salt helps to preserve their delicate and exceptional flavor and the freezer will help as well!)

This is a flavorful and lovely side dish. To make it an entire meal, grill or sauté in olive oil, 2 fresh breasts of chicken, seasoned with cracked pepper until done and slightly browned for additional flavor. Slice over warm Fettuccini and serve.

Serve with Hot artisan bread such as Italian or French

Wine: Sauvignon Blanc
Cabernet Sauvignon