Wednesday, August 14, 2013

Tagliatelle with Chanterelle and Lion's Mane Mushrooms and Truffle Butter

I had never heard of lion's mane mushrooms, but I came across them while I was at the farmer's market this week and thought I would give them a try. I also picked up some beautiful chanterelle mushrooms and truffle butter and decided to make a simple, but elegant, pasta dish.


8.8 oz. tagliatelle
1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
3 cloves garlic, minced
5 oz. lion's mane mushrooms, sliced
5 oz. chanterelle mushrooms, sliced if large
4 oz. white truffle butter
2 tbsp. italian parsley, chopped finely
1/4 cup parmesan, grated
Kosher salt


Bring large pot of salted water to a boil. Cook pasta according to package directions for al dente, making sure to reserve 1 cup of pasta water.

Meanwhile, in a large pan, unsalted butter, olive oil, and garlic over medium heat. When butter is melted and garlic is fragrant, add mushrooms. Season with salt and pepper. Cook for about 5 minutes, or until mushrooms are tender and have released their liquid. Turn heat to low and add truffle butter. When butter is melted, add pasta and stir to combine. Add pasta water as necessary to make a sauce. Sprinkle with parsley and parmesan and serve.

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