I love mushrooms and all things truffle! So when my mom told me she saw a recipe for black truffle cream using truffle pate, I HAD to try it!

We couldn’t find the original recipe, but decided to use this as inspiration and wing it. I made it for a New Year’s Eve dinner party and have made three more times since. Trust me, it is SO GOOD! Too good to not type it up in this recipe journal for myself and for YOU!

{ ingredients }

  • Homemade, dried or fresh fettuccine (I got mine from Cantoro Market)
  • 1-2 Tbs olive oil
  • 4 Tbs butter
  • 1/2 sweet onion, minced
  • 4 oz. mixed mushrooms (I used baby bellas, Shitake and creminis)
  • 1/2 cup dry white wine
  • 1 Tbs. black truffle pate
  • 1/2 cup heavy cream
  • 2 Tbs. fresh chopped thyme and parsley, more for garnish
  • Salt and pepper to taste
  • Parmesan (for serving)

 { directions }

  1. Heat oil and butter in large sauté pan over medium heat. Sauté onion until fragrant and translucent. Add mushrooms and cook until tender.
  2. Add white wine and simmer for 2-4 minutes. Add truffle pate, cream, herbs and plenty of salt and pepper.
  3. While making sauce, cook the pasta as directed until al dente, reserving 1/4 cup pasta water.
  4. Add pasta and pasta water to sauce. Stir to combine well and let pasta absorb the sauce.
  5. Serve topped with fresh herbs and Parmesan. Enjoy!

Makes 4-6 servings.

{ Keep Cooking in Love & Light! }

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