Category:
Main Courses

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Siena Restaurant’s Chef Harvey Harris

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

Heat butter with shallots in a sauté pan until shallots start to sizzle.

Add sliced mushrooms and cook about 2 minutes. Season with salt and pepper.

Add white wine. Cook about 30 seconds, then add cream; when cream starts to bubble, whisk in the cheese until melted. Remove from heat.

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.