Truffle Mushroom Pappardelle

• Pappardelle(400 g)
• Mushroom(500 g)
• Shiitake Mushroom(150 g)optional
• Shallot(2)
• Garlic(3 cloves)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• Heavy cream(250 ml)
• Vegetable Broth(180 ml)
• Parmesan(80 g)
• Truffle paste(2 tbsp)
• Truffle oil(2 tsp)optional
• Flat Leaf Parsley(2 tbsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Bring a large pot of well-salted water to a boil. Meanwhile, slice the {Mushroom} and {Shiitake Mushroom}, finely chop the {Shallot}, mince the {Garlic}, grate the {Parmesan}, and chop the {Fresh parsley}.

   ~12 min

2. 2

   Cook the {Pappardelle} in the boiling water until just shy of al dente, about 8 minutes. Reserve 250ml pasta water, then drain.

   ~8 min

3. 3

   While the pasta cooks, heat the {Olive oil} and {Butter} in a large skillet over medium-high heat. Add the {Mushroom}, {Shiitake Mushroom}, and {Salt}, then cook until the mushrooms have released their moisture and turn golden at the edges, 8–10 minutes. Stir in the {Shallot}, {Garlic}, and {Black pepper} for 2 minutes more.

   ~12 min

4. 4

   Lower the heat to medium. Stir in the {Vegetable Stock}, {Heavy cream}, and {Truffle paste}. Simmer until slightly reduced and silky, about 4 minutes.

   ~4 min

5. 5

   Add the drained {Pappardelle} and most of the {Parmesan} to the skillet. Toss vigorously, adding a splash of reserved pasta water as needed, until every ribbon is coated in a thick glossy sauce and the mushrooms are folded through the pasta.

   ~4 min

6. 6

   Serve the pasta in warm bowls topped with the remaining {Parmesan}, the {Fresh parsley}, and a light drizzle of {Truffle oil} if using.

   ~4 min