Taglierini al Funghi

Main Courses

Courtesy of Siena Restaurant’s Chef Harvey Harris

Super easy

Taglierini al Funghi


For 2 Person(s)


  • 1 pinches white pepper
  • 1 ounces unsalted butter
  • 2 teaspoons minced fresh shallots
  • 4 crimini mushrooms, sliced thinly
  • 1 pinches kosher salt
  • 2 ounces white wine
  • 3 ounces heavy cream
  • 2 tablespoons grated Parmesan
  • 5 ounces fresh linguine
  • 2 teaspoons white truffle oil

Taglierini al Funghi Directions

  1. Heat butter with shallots in a sauté pan until shallots start to sizzle.
  2. Add sliced mushrooms and cook about 2 minutes. Season with salt and pepper.
  3. Add white wine. Cook about 30 seconds, then add cream; when cream starts to bubble, whisk in the cheese until melted. Remove from heat.
  4. Boil pasta in salted water approximately 3 minutes (longer for dried pasta). Drain well and toss with mushroom sauce. Drizzle white truffle oil over the top and serve.