Porcini mushroom pappardelle with thyme & truffle oil
This porcini mushroom pappardelle with thyme and truffle oil is an autumnal pasta dish with a fine gourmet touch. Earthy mushroom flavors meet fragrant herbs and the elegant richness of truffle oil. Perfect for a festive dinner or as a special dish in the autumn kitchen. In combination with the right wine accompaniment, this dish becomes a highlight of the season.
Cooking utensils
- 1 Large pan
- 1 Pasta pot
- 1 Cooking spoon
- 1 Cutting board & knife
Ingredients
- 250 g Pappardelle fresh or dried
- 200 g fresh porcini mushrooms
- 1 1 tbsp olive oil
- 1 Tbsp butter
- 1 Small shallot finely chopped
- 2 Sprigs of fresh thyme
- Salt & pepper
- 1 teaspoon truffle oil white or black, to taste
- 30 g freshly grated Parmesan cheese
Preparation
- Cook the pasta according to the packet instructions in plenty of salted water until al dente.
- Clean and slice the porcini mushrooms.
- Heat the olive oil and butter in a pan and fry the shallots until translucent.
- Add the porcini mushrooms and thyme and sauté briefly.
- Season to taste with salt and pepper.
- Drain the pasta, reserving some of the cooking water.
- Mix the pasta with the mushrooms, adding a little cooking water if necessary.
- Finish with truffle oil and parmesan and serve immediately.
- Recommended sides:
- Rocket salad with lemon dressing
- Crispy ciabatta
- Grilled vegetables (zucchinis, peppers, eggplant)
Nutritional values per portion
Calories: 580kcalCarbohydrates: 68gProtein: 17gFat: 24g
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