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Fettuccine with White Truffle Butter and Mushrooms<\/p>\nFettuccine with White Truffle Butter and Mushrooms<\/p>\n
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Kosher salt and freshly ground black pepper<\/p>\n
2 T. unsalted butter<\/p>\n
1 T. good olive oil<\/p>\n
12 ounces cremini mushrooms, stems removed, caps sliced 1\/4-inch thick<\/p>\n
1\/2 cup heavy cream<\/p>\n
3 ounces white truffle butter<\/p>\n
8.82 ounces fresh fettuccine<\/p>\n
3 T. chopped fresh chives, plus extra for garnish<\/p>\n
1\/4 cup freshly grated Parmesan, plus extra for garnish<\/p>\n
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Add 1 T. of salt to a large pot of water and bring it to a boil. Meanwhile, melt the butter and olive oil in a large (12-inch) saut\u00e9 pan over medium-high heat. Add the mushrooms and saut\u00e9 for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.\u00a0 Transfer the mushrooms to a bowl and rinse out the pan. Pour the cream into the saut\u00e9 pan and heat it over medium heat until it simmers. Add the truffle butter, 1 tsp. salt and 1\/2 tsp. pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat. Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":"
Fettuccine with White Truffle Butter and Mushrooms Kosher salt and freshly ground black pepper 2 T. unsalted butter 1 T. good olive oil 12 ounces cremini mushrooms, stems removed, caps sliced 1\/4-inch thick 1\/2 cup heavy cream 3 ounces white truffle butter 8.82 ounces fresh fettuccine 3 T. chopped fresh chives, plus extra for garnish 1\/4 cup freshly grated Parmesan, plus extra for garnish Add 1 T. of salt to a large pot of water and bring it…<\/p>\n