Fettuccine with Crimini Mushrooms in White Truffle Oil and Wine Sauce. If you love mushrooms and truffles, this is definitely a dish for you. Earthy flavors, with comforting pasta. Easy and a quick 30-minute meal.
Sometimes situations that you thought might be a little difficult and uncomfortable, turn out to be surprisingly enjoyable and incredibly inspiring. It was about a dinner with one of the master chef series winners at Massimo's, once a great restaurant, now a venue for take out food.
A wonderful evening
Well, the evening turned out to be wonderful. I sat at a table full of great people, wonderful conversations, and amazing food, thanks to Chef Vittorio Colacitti. The night's menu, all truffle inspired recipes, included the inspiration to this dish, homemade tagliatelle and shaved black Italian winter truffles. Amazing flavors accompanied by pairing of Prosecco and Orvieto wine made for an evening of inspiration and fun.
Now to the recipe for today
A shopping spree to the Italian Center Shop to get the ingredients for the inspiration brewing in my mind: Fettuccine with Crimini Mushrooms in White Truffle Oil and Wine Sauce.
Some great flavor packed Crimini mushrooms, white truffle oil, good quality fettuccine pasta, some Parmigiano Reggiano, Italian parsley, dried red chili peppers, a good D.O.P extra virgin cold pressed olive oil, and I am set.
Before anything, we want to get a large pot of salted water to boil. Secondly, in a nice cast iron pan some olive oil, red chili flakes, finely chopped white onion, and minced garlic. This sautes for a few minutes and then I throw in half of the parsley. After, in goes the mushrooms which sautee for about 3 minutes, to which I pour in some white wine. Two minutes and this mixture is almost done. Now, we want to season with salt and pepper, and a drizzle of white truffle oil. Turn off heat and the mixture is ready to receive the pasta.
Time saving technique
While the mushroom sauce is cooking, we can save some time and cook the fettuccine into the boiling salted water. However, take note of the recommended cooking time on the package. In Italian cooking we want the texture of the pasta to be al dente, meaning with a slight bite to it.
The importance of pasta water
With this dish, I usually pull the pasta out of the water a minute sooner as I am going to toss it the pan with the mushrooms. The addition of some of the pasta water helps create a sauce and keeps the pasta moist. A few minutes of tossing, making sure the pasta is well coated with the sauce and the mushrooms. Finally, a sprinkle of fresh chopped parsley and grated Parmigiano, and if you wish, a drizzle of evo oil.
The best part, time to eat!
In the end, the pasta has a nice bite, with a subtle nuttiness to the flavor. I love how the wine lingers in the backdrop with the caramelized onion, red chili flakes, and garlic, adding so much flavor to the dish. Crimini mushrooms are the perfect compliment to the pasta with their distinct earthy quality.
The parsley adds a nice pepperiness, and the Parmigiano Reggiano and truffle oil, give that umami that finishes the dish beautifully. I believe this dish to be balanced in flavors, not one flavor taking you away from the other.
If you love mushrooms and truffle, this is definitely a dish for you.
Most importantly, enjoy whatever you make, it is the essence of a truly wonderful life.
Fettuccine with Crimini Mushrooms in White Truffle Oil and Wine Sauce. If you love mushrooms and truffles, this is definitely a dish for you. Earthy flavors, with comforting pasta. Easy and quick 30-minute meal.
- 1 small cipolline onion, chopped fine
- 1 clove garlic, minced
- 2-3 tablespoons extra virgin olive oil
- 1 tsp white truffle oil
- 2 tablespoons fresh Italian parsley, chopped
- pinch of chili flakes
- 2 cups crimini mushrooms (or a mix), sliced
- ⅛ cup white wine
- 300 grams fettuccine pasta (we used Rummo)
- Salt and pepper to taste
- ¼ cup freshly grated Parmigiano Reggiano
- Fill a large pot with water, add salt, and bring to boil.
- In a large saute pan drizzle olive oil and bring to medium heat.
- Add minced onion, garlic, and chili flakes. Cook for about 3 minutes.
- Add half of the chopped parsley.
- Add in chopped mushrooms, salt and pepper, and saute for about 3 minutes. Pour in white wine and cook till evaporated, about 2 minutes.
- Turn off heat. Drizzle in truffle oil and stir. Set aside.
- When water is boiling place in fettuccine and cook for the recommended time on the package. Taste pasta and see if it's al dente.
- Scoop pasta and place in the pan with the mushrooms on low heat. Add some of the pasta water.
- Mix well as to coat the pasta with the oils in the pan and also distribute the mushrooms throughout.
- Garnish with some fresh chopped parsley, and freshly cracked black pepper.
- Sprinkle with some freshly grated Parmigiano Reggiano.
You can use any kind of fresh mushrooms, even a mix works well: shiitake, crimini. oyster, and if in season and you can find them, porcini mushrooms.
- Category: Pasta, Vegetarian
- Method: Cooking
- Cuisine: Italian
Keywords: fettuccine, pasta, funghi, mushrooms, truffle oil, white wine, parsley, red chili flakes, easy, Italian