Mushroom Pasta With Truffle Oil

I am submitting this recipe for Mushroom Pasta With Truffle Oil to Presto Pasta Nights, which is being hosted this week by Three Cookies

Mushrooms are one of the two ingredients I am never without. The other would be tomatoes. Mushrooms go with everything and it is their versatility I embrace. However, they are also very good for you and should form a part of your daily food requirements. They are rich in Vitamin D and will help fight off the common winter cold. This super food is, in my opinion, highly underrated. The common white or button mushroom is widely available and can be eaten raw or cooked, whatever takes your fancy. Do not expose your mushrooms to water when cleaning them and do not crowd your pan full of mushrooms when cooking them. This recipe was inspired after our olive oil tasting at Morgenster and I am going to make much more use of my truffle oil than I have in the past.

Mushroom Pasta With Truffle Oil

Mushroom Pasta With Truffle Oil

Mushroom Pasta with Truffle Oil

Author: an original recipe from Lavender and Lime

Ingredients

  • 15 mls lemon infused olive oil
  • 125 g mushrooms sliced
  • 15 mls cream
  • Salt and freshly ground black pepper to season
  • 15 g Parmesan grated
  • 1 handful flat leaf parsley chopped
  • 5 mls truffle oil

Instructions

  • while your pasta is cooking, heat the olive oil in a large frying pan
  • cook the mushrooms until soft
  • add the cream and season to taste
  • add the Parmesan and allow to melt
  • toss the pasta through the sauce
  • mix in the parsley and the truffle oil before serving

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  1. Are you using white or black truffle oil, I wonder. Black, I assume?

    I must admit, I don’t really like truffle oil but then I live in a region where (on a good year) I can eat Melanosporum so I guess I can afford to be a little picky! Although I know there are truffle oils and truffle oils…

    I’ve had white truffles only twice and I have to say they were sensational.

    • sorry! I should have said, it is white truffle oil. As it is the only one we can get here, I never thought to stipulate 🙂

  2. I too am never without mushrooms. I thought the other ingredient you would never be without would be bacon. 😉
    Have a wonderful trip and looking forward to hearing all about it when you get back.
    🙂 Mandy

    • Thank you so much Mary, it is a lovely dish! I won’t be around the blogs for 2 weeks so I send you best wishes and positive thoughts. Tandy 🙂

  3. enjoy the trip

    i’m also a mushroom lover anf hude park woolies has starte getting some more varieties.

    i was taken to a restuarant in beijing that had 50 varieties. but we only tried a few

    • I would love to have such a wide choice – our Woolies has a good variety as well which really makes cooking a pleasure 🙂

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