Creamy Mushroom Truffle-Style Tagliatelle (No-Truffle, Big Flavor)

Ingredients

• 180 g Tagliatelle (dry)
• 350 g Mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 tbsp Unsalted butter
• 1 tbsp Olive oil
• 2 cloves Garlic, minced
• 1 small Shallot, finely chopped
• 120 ml Dry white wine
• 120 ml Heavy cream
• 60 g Parmesan cheese, finely grated
• 1 tsp Dijon mustard
• 1 tsp Fresh thyme leaves
• 1 tsp Truffle-style flavoring (optional, no-truffle style)(optional)
• 0.75 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1

   Prep (20 min): Slice mushrooms; mince garlic; finely chop shallot; grate parmesan; measure cream, wine, and seasonings.

2. 2

   Cook pasta (10 min of cook time): Bring a large pot of salted water to a boil and cook tagliatelle until al dente. Reserve 1/2 cup (120 ml) pasta water, then drain.

3. 3

   Slow-sauté mushrooms (15 min of cook time): In a large skillet over medium heat, warm olive oil and 1 tbsp butter. Add mushrooms in a single layer (work in batches if needed) and cook undisturbed 5–7 minutes until deeply browned. Stir, add shallot and a pinch of salt, and cook 3–5 minutes more until the pan is very fragrant and mushrooms are caramelized.

4. 4

   Deglaze (5 min of cook time): Add garlic and thyme for 30 seconds, then pour in white wine. Scrape up browned bits and simmer until reduced by about half.

5. 5

   Emulsify sauce (5 min of cook time): Lower heat to medium-low. Stir in Dijon mustard, then add cream. Simmer gently 2–3 minutes, and whisk in parmesan until smooth and glossy. If too thick, loosen with a splash of reserved pasta water.

6. 6

   Toss & finish (5 min of cook time): Add drained tagliatelle to the skillet and toss until evenly coated. Add remaining 1 tbsp butter and black pepper. If using optional truffle-style flavoring, add now. Serve immediately.