Sautéed wild mushrooms and shallots are deglazed with white wine and a light stock before being tossed with truffle infused extra-virgin olive oil, pasta and fresh chives.
Steps
1
Preparing Your Mise en Place
Ingredients
3 cups assorted fresh wild mushrooms*
1 shallot (approx. 2 tbsp)
2 to 3 cloves garlic
1/2 bunch fresh chives (approx. 1/4 cup)
1/2 cup white wine or vermouth
3/4 cup stock
1 tbsp truffle oil** (or to taste)
To prepare your mise en place, first wipe clean the mushrooms, remove any tough stems, and cut into large bite-sized pieces.
*Note: Mushrooms such as chanterelle, oyster, shiitake, cremini, porcini, morel, etc., all work well.
Next, mince the shallots, garlic and chives and set aside. Lastly, measure out the wine (or vermouth) and stock and gather the truffle oil.
**Note: Generally truffle oil is sold as "truffle infused extra-virgin olive oil"—for this reason, you may need to use a fair bit of oil to achieve a nice rich truffle flavor. Alternatively, if you happen to have some black truffles, you could also shave a bit over the pasta just before serving.
2
Cooking the Dish
Ingredients
1 to 2 tbsp extra-virgin olive oil
sea salt, to taste
freshly ground black pepper, to taste
*Note: Be sure to heat the water for the pasta before you start cooking the dish.
To cook the dish, heat a large sauté pan over medium to medium-high heat. Once hot, add the oil, followed by the mushrooms and season with salt and pepper. Cook the mushrooms until they release their moisture and start to caramelize.
In the meantime, depending on the type and shape of pasta you are using, you may want to cook the pasta at the same time as the mushrooms.
Once the mushrooms have started to brown nicely, add the shallots and cook for another minute or so. Then add the garlic and sauté for another 30 seconds. Next, deglaze with the wine and let reduce by about half. Then add the stock and let reduce by about a third.
Hopefully, your pasta is done at this point as well. If not, turn off the heat and wait for the pasta to finish cooking.
3
Cooking the Pasta
Ingredients
300 to 400 g gluten-free spaghettini noodles*
6 L/qt cold water
salt (1 tsp salt per L/qt of water)
*Note: Regular pasta can be used instead of gluten-free pasta, if desired. The type or shape of pasta you use is up to you.
How much pasta you cook depends on how hungry people are. As a guide, you should allow 75g to 115g (3oz to 4oz) dried pasta per person.
To cook the pasta, follow the cooking times on the package. Just be sure to use plenty of boiling, salted water and cook until al dente (if using dried pasta).
Once the pasta is al dente, reserve a cup of the cooking liquid and then drain.
4
Serving the Pasta
Ingredients
truffle oil, to finish
To serve the pasta, add the chives and truffle oil to the mushrooms and taste for seasoning. Add, more salt, pepper and/or truffle oil, if needed.
Lastly, add the drained pasta directly to the mushrooms. If the pasta looks a bit dry, add a bit of the reserved pasta water and gently toss to combine.
Serve immediately in warmed pasta bowls. Drizzle with a bit more truffle oil, if desired and enjoy!
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Yes, typical cookware is best, Hailey. If a pound of pasta will be cooked, as mentioned in the recipe, then a 6-8 quart/liter pot would be good. And, an approximately 8-10" diameter saute pan (or similar) would do. As for utensils, most any larger cooking or serving utensils would be suitable. For example, a spoon or tongs, or even chopsticks (which I prefer).
Hi there Mims and thanks for your question. So it's best, for most mushrooms, to use a damp paper towel or a soft mushroom brush to wipe each mushroom, one at a time, to remove any dirt. I've had some luck with lightly rinsing mushrooms with cool water as well but if you do that, it's super important to dry the mushrooms well with paper towels or a clean, soft kitchen towel. I would not soak the mushrooms in water, however, as they are really porous and will absorb the water - changing their flavor, texture and complexity. I hope this helps Mims! Thanks for cooking with Rouxbe! Chef Kirk
Hi European! I would not. Truffle oil is generally a finishing oil and the flavor would be diminished with too much heat. If you want to add a little extra at the end, go for it. Too much truffle oil can ruin a good thing so go lightly and see what you think. Fresh truffles are absolutely incredible and if you can get your hands on one, shave a few slices over the top of this pasta for a totally delectable experience. Lauren
Hi Adam. Great question. Since this is a veg dish, I would use a vegetable stock personally, but any light stock including chicken would work. A mushroom stock would be incredible here. Lauren
I'm not used to buying real truffles to shave. If I buy some from a place such as Urbani, do I have to clean the truffles or wash them or are they ready to use from purchase? If they do need do be cleaned before using, what is the best method to clean them? Thank you in advance, I am looking forward to experimenting with shaved truffles since I enjoy eating them in restaurants!
Hi Felipe, Usually, from reputable sources, they would come clean. However, sometimes there is still a bit of dirt or dust. For this I would suggest using a soft brush to dislodge any debris. If it is particularly stubborn, you can give a very quick rinse and immediately dry well. Do not submerge them in water. Good luck in your indulgent adventure! Cheers, Sandy
Hi Lisa, chives do provide flavor to this dish, beyond the green color contrast. Of course, you can control the extent of flavor/aroma impartation through the amount of chives you add. Enjoy! Eric
I made this last night. Flavor was incredible. I mixed some really fancy wild mushrooms with sliced shitake. The lesson I learned was to buy big pieces of shitake so they are easy to clean. I had small sliced shitake that I had to use the sprayer on to wash. Ooops. I'm learning!
Eric W • Rouxbe Staff •Yes, typical cookware is best, Hailey. If a pound of pasta will be cooked, as mentioned in the recipe, then a 6-8 quart/liter pot would be good. And, an approximately 8-10" diameter saute pan (or similar) would do. As for utensils, most any larger cooking or serving utensils would be suitable. For example, a spoon or tongs, or even chopsticks (which I prefer).
Kirk B •Hi there Mims and thanks for your question. So it's best, for most mushrooms, to use a damp paper towel or a soft mushroom brush to wipe each mushroom, one at a time, to remove any dirt. I've had some luck with lightly rinsing mushrooms with cool water as well but if you do that, it's super important to dry the mushrooms well with paper towels or a clean, soft kitchen towel. I would not soak the mushrooms in water, however, as they are really porous and will absorb the water - changing their flavor, texture and complexity. I hope this helps Mims! Thanks for cooking with Rouxbe! Chef Kirk
European C •should i replace the extra virgin olive oil in step 2 with truffle-infused extra virgin olive oil?
Lauren L •Hi European! I would not. Truffle oil is generally a finishing oil and the flavor would be diminished with too much heat. If you want to add a little extra at the end, go for it. Too much truffle oil can ruin a good thing so go lightly and see what you think. Fresh truffles are absolutely incredible and if you can get your hands on one, shave a few slices over the top of this pasta for a totally delectable experience. Lauren
Char N • Rouxbe Staff •Hi Marina-- we love seeing your posts. So glad you enjoyed this dish! "Molto Bene," right? Thanks for sharing. -Cheers, Char
Sandy S •Hi Felipe, Usually, from reputable sources, they would come clean. However, sometimes there is still a bit of dirt or dust. For this I would suggest using a soft brush to dislodge any debris. If it is particularly stubborn, you can give a very quick rinse and immediately dry well. Do not submerge them in water. Good luck in your indulgent adventure! Cheers, Sandy
Amanda P •I made this last night. Flavor was incredible. I mixed some really fancy wild mushrooms with sliced shitake. The lesson I learned was to buy big pieces of shitake so they are easy to clean. I had small sliced shitake that I had to use the sprayer on to wash. Ooops. I'm learning!