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CAPELLINI WITH MUSHROOMS AND TRUFFLE OIL

Capellini with mushrooms and truffle oil This is a very quick dish to prepare, once you've cleaned and sliced your mushrooms. It only takes a few minutes to cook both the mushrooms and the capellini pasta.

100 - 120 g capellini or other delicate long pasta
fresh porcini (cep) or other boletus mushrooms
or
shiitake mushrooms and champignons, half and half
(for quantity, see instructions below)
50 - 60 g butter
about 1 tsp truffle oil
20 - 30 g freshly grated Parmesan cheese
black pepper

Place the serving plates in oven to warm (about 100 °C).

Gently clean the mushrooms and cut them into 5 to 7 mm slices. If the mushrooms are very large, cut them into smaller pieces before slicing. If using shiitake mushrooms, remove their tough stems. Use enough mushrooms to get 250 grams of mushroom slices.

Add the mushrooms in a dry, heated pan. Sprinkle with a little salt and cook on a moderate to high heat, stirring, until the mushrooms start to sweat and most of the moisture has evaporated. Meanwhile, cook the capellini pasta until tender. Pour the truffle oil in a small saucepan and warm it slightly.

Mix half of the butter into the mushrooms and continue cooking and stirring, until the mushrooms will just start to brown. Drain the pasta and mix in with the mushrooms along with the rest of the butter. Stir until the butter has melted. If the mixture seems a bit dry, you can add some more butter.

Spoon the pasta mixture on the warmed plates and drizzle over the warm truffle oil. Stir and sprinkle over the parmesan and some black pepper. Serve the dish with some good bread.
Serves 1 - 2.

Recipe source: family recipe.


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