Best Parmesan Mushroom Pasta With Truffle Oil Recipe 375 Recipes

Truffle Oil Pasta and Mushrooms image

Provided by Lyuba Brooke

Categories dinner

Time 35m

Number Of Ingredients 8

1 lb angel hair pasta
8 oz baby bella mushrooms (chopped)
3 Tbsp truffle oil
3 garlic cloves
3 Tbsp minced fresh cilantro
Salt
Fresh cracked black pepper
Fresh grated Parmesan cheese

Steps:

Cook pasta according to the package, strain and set aside.
Preheat a cooking pan over medium heat. Add about a tablespoon of truffle oil and mushrooms. Saute mushrooms until almost cooked.
Press garlic and add it to the pan. Saute until fragrant.
Add pasta and stir well.
Add remaining truffle oil, cilantro, salt and pepper. Saute well.
When serving, grate fresh Parmesan cheese on top.

Parmesan Mushroom Pasta with Truffle Oil Recipe - (3.7/5) image

Provided by rossboys

Number Of Ingredients 14

1 lb pasta*
1 Tbsp olive oil
1 large onion, sliced
1 lb mushrooms, sliced
3 - 4 cloves garlic, minced
2 Tbsp butter
2 Tbsp flour
1/2 - 1 cup cream**
1/2 cup parmesan cheese, grated
truffle oil, to taste***
salt and pepper, to taste
I used penne, but any pasta that can soak up the sauce would be good here.
You can substitute whole milk for the cream, if desired.
Truffle oil may seem pricey, but a small bottle should last you a long time because you only need to use a drop or two at a time.

Steps:

Cook 1 lb pasta according to package directions, then drain, rinse under cool water, and set aside. While pasta is cooking, heat 1 Tbsp olive oil over medium heat in a large sautee pan, and sautee 1 large onion, sliced until translucent and starting to darken in color, about 15 minutes. Add 1 lb mushrooms, sliced and sautee until the mushrooms are dark and have released and then cooked off their juices, about 10 minutes. Add 3 - 4 cloves garlic, minced, and sautee until fragrant, about 30 seconds to 1 minute. Meanwhile, in a small saucepan over medium-low heat, melt 2 Tbsp butter, then whisk in 2 Tbsp flour, and cook, whisking frequently, for 5 - 10 minutes. Whisk in 1/2 cup cream, then 1/2 cup parmesan cheese, grated, and then more cream as needed for desired consistency. Pour the parmesan cream sauce over the mushrooms in the sautee pan, add pasta, and mix to combine. Add truffle oil and salt and pepper, to taste.

Grilled Mushrooms with Truffle Oil and Shaved Parmesan image

Provided by Bobby Flay

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds wild mushrooms, (recommended: shiitake, oyster, cremini, sliced morels, and chanterelles)
Canola oil, as needed
Salt and freshly cracked black pepper
Truffle oil, as needed
2 cups baby arugula
1/2 cups grated Parmigiano-Reggiano
Chopped fresh flat-leaf parsley, for garnish

Steps:

Preheat the grill to medium heat.
Brush the mushrooms with some oil and season them with salt and pepper, to taste. Grill until they are golden brown and soft, then transfer them to a serving bowl or platter. Drizzle with a few teaspoons of truffle oil, some of the baby arugula and shave a few pieces of Parmigiano over the mushrooms. Sprinkle with parsley and serve.