Fettuccine Tartufate with Portobello Mushrooms and Truffle - alive magazine
Sumptuous and rich, this dish finds full expression with the exotic addition of truffles and truffle paste (available at specialty stores).
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Ingredients
- 2 Tbsp (30 mL) truffle oil
- 1 shallot, chopped
- 2 portobello mushrooms, sliced thin, no stems
- 1/4 cup (60 mL) dry porcini mushrooms, soaked, reserve water
- 2 cups (500 mL) 35% cream
- 2 Tbsp (30mL) truffle paste
- Pinch salt
- Pinch white pepper
- 2 Tbsp (30 mL) sage, chopped
- 4 portions fettuccine, cooked
- 1/4 cup (60 mL) grated Reggiano parmesan
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