Wild Mushroom & Truffle Pasta

Name: Wild Mushroom & Truffle Pasta
Ingredients: ⅔ cup Delitia Italian buffalo milk butter; 2/3 cup shallots, chopped (about 2-3); 270 grams wild oyster mushrooms, pulled apart into small pieces, lightly trimmed only if needed (porcini or portobello mushrooms could also be used); 500g (2 boxes) Tartuflanghe Tagliatelle; 8 roasted garlic cloves, minced; 1 cup Italian white wine; 1 tablespoon chopped fresh thyme; ¾ teaspoon black garlic salt to taste; ¼ teaspoon pepper; 2 cups heavy cream; 1 cup reserved pasta water, split; 1 jar Casina Rossa Mushroom Truffle Spread; 2 Zupan’s burrata cheese packages (8 burrata balls total); 1-2 handfuls of arugula; Flaky sea salt; White truffle oil (optional)

www.zupans.com

Ingredients - ⅔ cup Delitia Italian buffalo milk butter - 2/3 cup shallots, chopped (about 2-3) - 270 grams wild oyster mushrooms, pulled apart into small

View full recipe on www.zupans.com

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Ingredients

⅔ cup Delitia Italian buffalo milk butter
2/3 cup shallots, chopped (about 2-3)
270 grams wild oyster mushrooms, pulled apart into small pieces, lightly trimmed only if needed (porcini or portobello mushrooms could also be used)
500g (2 boxes) Tartuflanghe Tagliatelle
8 roasted garlic cloves, minced
1 cup Italian white wine
1 tablespoon chopped fresh thyme
¾ teaspoon black garlic salt to taste
¼ teaspoon pepper
2 cups heavy cream
1 cup reserved pasta water, split
1 jar Casina Rossa Mushroom Truffle Spread
2 Zupan’s burrata cheese packages (8 burrata balls total)
1-2 handfuls of arugula
Flaky sea salt
White truffle oil (optional)