Truffle Oil and Wild Mushroom Aglio e Olio
An elegant French-influenced dish with sautéed cremini mushrooms and a drizzle of white truffle oil.
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Ingredients
- 12 ounces Spaghetti or Linguine
- 10 ounces Cremini mushrooms, thinly sliced
- 1/2 cup Extra virgin olive oil
- 6 cloves Garlic cloves, thinly sliced
- 2 tablespoons White truffle oil
- 1/4 cup Fresh parsley, finely chopped
- 1/2 teaspoon Red pepper flakes
- 2 tablespoons Unsalted butter
- 1/2 cup Parmigiano-Reggiano, freshly grated
- 1 teaspoon Sea salt
Instructions
- 1
Bring a large pot of heavily salted water to a boil and cook the pasta until just shy of al dente.
- 2
While the pasta cooks, heat 2 tablespoons of olive oil and the butter in a large skillet over medium-high heat.
- 3
Add the sliced cremini mushrooms to the skillet and sauté without stirring for 3 minutes to develop a deep golden crust.
- 4
Reduce heat to medium-low, add the remaining olive oil, and stir in the sliced garlic and red pepper flakes.
- 5
Cook the garlic gently for 2-3 minutes until it is golden and fragrant, being careful not to let it brown or turn bitter.
- 6
Reserve 1 cup of starchy pasta water, then drain the pasta and add it directly into the skillet with the mushrooms and garlic.
- 7
Toss the pasta vigorously with the parsley and half of the cheese, adding splashes of pasta water as needed to create a silky emulsion.
- 8
Remove from heat and drizzle the white truffle oil over the dish just before serving to preserve its delicate aroma.
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