A simple and robust dish that allows the rich flavors to shine.

Ingredients

•    50g  brown rice noodle
•    ⅓ cup heavy cream
•    20g unsalted butter
•    1 cup chopped roughly chopped, mixed mushrooms (porcini, swiss brown, button)
•    Sprinkles of truffle concentrate, truffle oil, or truffle
•    1 garlic clove, minced
•    1 tbsp  goat cheese (optional)
•    8 ml olive oil
•    Ground black pepper and salt to taste
•    2 tbsp of roughly chopped, fresh flat parsley

Directions

1. Cook the pasta for about 7 minutes or until al dente. Stir pasta often to prevent the noodles from sticking. Drain, rinse with cold water, and drain.
2. In a frying pan, sauté the garlic and dice mushrooms over a medium heat in olive oil. Just as the garlic begins to turn golden, add the butter, heavy cream and goat cheese (if using.) Drizzle with truffle oil or add a sprinkling of truffle flakes. Add ground black pepper and salt to taste.
3. Add pasta and mix thoroughly.
4. Serve the pasta and garnish with fresh parsley.
5. Enjoy!

← Previous Post Next Post →