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Pappardelle pasta with mushrooms and ERU à la Truffe
This truffle pasta with mushrooms is easy to prepare. This is a perfect recipe for the truffle lovers among us!
30 min- Dinner
- ERU à la Truffe
- 4 people
30 min
Dinner
ERU à la Truffe
4 peopleIngredients
- 200 grams ERU à la Truffe
- 1/2 tbsp. dried oregano
- 30 ml cooking cream
- 2 tbsp. olive oil
- Salt & pepper
- 1 clove of garlic, finely chopped
- 1 spring onion, sliced in rings
- 25 grams grated pecorino cheese
- 250 grams pappardelle pasta
- 30 grams dried mushrooms
Equipment
- Cheese grater
Method| 15 min
- Pour 175 ml boiling water over the dried mushrooms and let them soak for 15 minutes.
- Drain the mushrooms over a bowl and save the liquid.
- Bring a large pot of lightly salted water to a boil. Add the pappardelle pasta and cook until al dente, 8 to 10 minutes. Drain the pasta.
- Heat the olive oil in a saucepan over a low heat and gently sauté the spring onion slices and chopped garlic until soft.
- Add the drained mushrooms to the pan; turn up the heat and sauté everything for a minute or two.
- Add the soaking liquid and let it reduce to half its size.
- Add ERU à la Truffe, the cream and oregano to the sauce and stir.
- Pour the sauce over the drained pappardelle.
- Serve the pasta in deep plates en garnish with the grated pecorino cheese.
Ingredients
- 200 grams ERU à la Truffe
- 1/2 tbsp. dried oregano
- 30 ml cooking cream
- 2 tbsp. olive oil
- Salt & pepper
- 1 clove of garlic, finely chopped
- 1 spring onion, sliced in rings
- 25 grams grated pecorino cheese
- 250 grams pappardelle pasta
- 30 grams dried mushrooms
Equipment
- Cheese grater
