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Pasta with Mushrooms & Truffle Cream Sauce
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| You can also add fresh grated Parmesan cheese, sundries tomatoes, artichoke hearts, black olives, Italian sausage, etc. | |
| 2 tablespoons | butter |
| 1 | shallot, minced |
| 2 cloves | garlic, minced |
| 2 sprigs | thyme, leaves stripped and finely chopped |
| 1 pound | mushrooms, sliced, (chanterelles, oysters, or crimini) |
| 1/4 cup | red wine |
| 1 cup | cream |
| 2 tablespoons | truffle oil |
| 5 sprigs | parsley, leaves removed and roughly chopped |
| 8 ounces | linguini, cooked |
Melt the butter in a skillet over medium heat. Add the shallot and garlic. Sauté until the shallot becomes translucent.
Add the thyme and mushrooms, and turn the heat up to medium-high. Cook until the mushrooms are golden and tender, about 8 minutes. Add the wine, and scrape up any bits stuck on the bottom. When the wine has almost completely reduced, add the cream.
Cook until it forms a thick sauce, about 5 minutes. Turn off the heat, and stir through the truffle oil. Pour over pasta, and serve immediately.
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