Easy Truffle Mushroom Pasta (Restaurant-Worthy, 30 Minutes)
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Easy Truffle Mushroom Pasta (Restaurant-Worthy, 30 Minutes)
Intro: Why This Dish Works
This is the kind of dish you make when you want to impress without stress. Whether you’re hosting a dinner party and don’t consider yourself a confident cook—or you’re someone who loves experimenting with flavour—this Creamy Truffle Mushroom Pasta delivers every time.
It’s simple, indulgent, and deeply savoury. Earthy mushrooms bring umami, cream creates luxurious texture, and real black truffle purée elevates the entire dish into something unmistakably special. This is comfort food with confidence—Western-style, modern, and quietly impressive.
Easy Truffle Mushroom Pasta
Rated 5.0 stars by 1 users
Category
Main
Cuisine
Italian
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Easy Truffle Mushroom Past
It’s simple, indulgent, and deeply savoury. Earthy mushrooms bring umami, cream creates luxurious texture, and real black truffle purée elevates the entire dish into something unmistakably special. This is comfort food with confidence—Western-style, modern, and quietly impressive.
Ingredients
Pasta
-
250 g La Molisana No.205 Pappardelle Egg Pasta
- Water, well-salted (should taste like the sea)
Mushroom Base
- 40 g unsalted butter
- 400 g mixed mushrooms (Swiss brown, cremini, or button), sliced
- 1 medium shallot, finely minced
- 2 cloves garlic, finely minced
-
Great Southern Truffles Black Truffle Salsa 110g
Creamy Truffle Sauce
- 120 ml dry white wine
- 180 ml thickened cream
- 60 ml reserved pasta water (plus more if needed)
-
1 tbsp Great Southern Truffles Black Truffle Sauce
-
1 tsp Great Southern Truffles Black Truffle Mustard
- 1½ tsp fresh lemon juice
To Finish
-
Fine sea salt, to taste
-
Freshly cracked black pepper
- 30 g freshly grated Parmesan
- Chives or parsley, finely chopped
Directions
Cook the Pasta Bring a large pot of salted water to a rolling boil.
- Add pasta and cook until al dente (usually 1 minute less than packet instructions).
- Reserve 1 cup pasta water, then drain.
- Texture cue: Pasta should be tender but still have a gentle bite.
Brown the Mushrooms
Brown the Mushrooms Heat a large skillet over medium-high heat.
- Add butter and allow it to foam lightly.
- Add mushrooms in a single layer.
- 👉 Do not stir for 3–4 minutes.
- Once deeply golden on one side, flip and cook until browned all over.
- Smell cue: Nutty, savoury, slightly caramelised—not watery or steamed.
Build the Sauce
- Add shallots and garlic; cook for 2 minutes, stirring frequently.
- Deglaze with white wine and simmer until almost fully evaporated.
- Add cream, pasta water, truffle sauce, and truffle mustard.
- Bring to a gentle simmer, not a boil.
- Season lightly with salt and generous black pepper.
Finish the Pasta
Add pasta directly to the sauce.
- Toss continuously for 2–3 minutes until sauce clings to the noodles.
- Finish with lemon juice. Taste and adjust seasoning.
- Serve immediately with Parmesan and herbs.
Recipe Note
Chef Tips & Tricks
Heat Control
High heat = browning mushrooms
Medium heat = building sauce
Low simmer = creamy finish
Never boil cream—it will split.
Common Mistakes & How to Avoid Them
❌ Salting mushrooms too early → prevents browning
❌ Using truffle oil → artificial flavour
❌ Skipping acid → dish tastes heavy
Texture Perfection
Sauce should coat pasta like silk—not soup, not paste
Add extra pasta water 1 tbsp at a time if needed
Storage & Reheating
Store airtight up to 2 days
Reheat gently on stovetop with splash of cream or water
Avoid microwaving on high heat