Last weekend I got a craving. A craving for a dish I ate once, two years ago at the top of a mountain in Italy. This dish was truffle pasta. It had some mushroom in there too but the menu wasn’t admitting to that. What I remember is that it was one of the most deliciously satisfying things I have ever eaten! Now, I almost always listen to my cravings so I took myself off to the kitchen to try to receate this wonderful dish. I don’t think I did too badly!
(NB. The truffle is totally optional, tastes great without it but I have this little jar of Himalayan truffles and there was no reason not to use one to spoil myself a bit!)
15g dried porcini
175g chestnut mushrooms, roughly chopped
splash white wine (2 tbsp?)
100ml double cream
1 tiny himalayan truffle, finely sliced
shaved parmesan & cooked linguine to serve
– Cover the dried porcini in 200ml of boiling water and leave to soak for 15 mins then drain, reserving the liquid, and roughly chop.
– Heat a splash of oil in a frying pan and add the mushrooms, seasoning well with salt and pepper.
– Cook until starting to brown then add the chopped porcini.
– Add the wine and simmer, stirring frequently, until the liquid is gone.
– Carefully pour the liquid left from the procini over the mushrooms, being careful not to add any grit.
– Simmer, stirring frequently, until almost all of the liquid has evaporated.
– Add the cream and stir through until it is piping hot.
– Check the seasoning and add more salt and pepper if you want.
– Serve over linguine with slivers of truffle and shavings of parmesan.