Laura Chenel | Truffled Goat Cheese, Mushroom & Butternut Fettuccine

Name: Laura Chenel | Truffled Goat Cheese, Mushroom & Butternut Fettuccine
Ingredients: 4-6 discs Laura Chenel Black Truffle Marinated Goat Cheese, plus about 2 tablespoons of the packing oil (see note); 8 ounces fettuccine pasta; 2 tablespoons olive oil; 2 cups 1/2-inch diced butternut squash; 3/4 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake or wild), trimmed and cut into 1/4-inch slices (about 5 cups); 4 cloves garlic, thinly sliced; 2 tablespoons chopped fresh thyme, plus sprigs for garnish; 1/2 cup dry white wine; 1 cup chicken or vegetable broth; 1/4 cup crème fraîche; 1/2 teaspoon sea salt (or more, to taste); 1/2 teaspoon black pepper (or more, to taste)

laurachenel.com

The deep, earthy, umami flavor of Black Truffle Marinated Goat Cheese supports the richness of butternut squash and meaty mushrooms like brown, cremini,…

View full recipe on laurachenel.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at laurachenel.com.

Share this recipe:

Cooking tools:

Ingredients

4-6 discs Laura Chenel Black Truffle Marinated Goat Cheese, plus about 2 tablespoons of the packing oil (see note)
8 ounces fettuccine pasta
2 tablespoons olive oil
2 cups 1/2-inch diced butternut squash
3/4 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake or wild), trimmed and cut into 1/4-inch slices (about 5 cups)
4 cloves garlic, thinly sliced
2 tablespoons chopped fresh thyme, plus sprigs for garnish
1/2 cup dry white wine
1 cup chicken or vegetable broth
1/4 cup crème fraîche
1/2 teaspoon sea salt (or more, to taste)
1/2 teaspoon black pepper (or more, to taste)