Mushroom Fettucine with Truffle Oil – Sybaritica

Mushroom Fettucine with Truffle Oil allows you to use two very down-market ingredients to combine together to produce something just a little special.

• 2 portions dried Fettucine or Linguini
• 2 small cans Sliced Button Mushrooms
• 1 small Onion sliced paper-thin
• 2 – 3 Tbsp. Olive Oil
• 2 Tbsp. Truffle Oil
• 3 Tbsp. Lemon Juice
• 1/4 cup chopped Garlic
• 1 Tbsp. Butter.
• 1 Tbsp Freshly ground Black Pepper
• 1/2 cup chopped fresh Parsley
• 1/3 Cup Pecorino-Romano freshly grated plus more for Service

• Bring a pot of salted water to a boil and cook the pasta until it almost, but not quite, al dente.
• While the pasta is cooking, sauté the Mushrooms at moderately high heat in Olive Oil until they begin to turn a golden brown and show a few crispy spots here and there.
• Add the Lemon juice to the pan and cook until this has been absorbed, then add the Black Pepper and the Onion, and saute until the Onion is translucent.
• When the pasta is done, drain it, but reserve a quarter cup or so of the cooking water.
• Add the Butter to the Mushrooms and enough extra Olive Oil to bring the total fat in the pan to about three tablespoons.
• Add the Garlic and saute quickly until it is softened, then throw in the pasta, the cheese and the reserved water.
• Toss and stir until a creamy sauce forms on the strands then stir in the parsley and plate for service.