I’d had a jar of truffle mushrooms in olive oil from a forgotten gourmet store for maybe a year in my cupboard because my colleague, Andrew raved and printed out for me a recipe for a favorite truffle mushroom pasta. I had this box of fettuccine in my pantry drawer for half that long, which I don’t remember from where I bought. This box of fettuccine that I thought came from Trader Joe’s maybe came from Eataly. Surprisingly, the instructions on the box said to boil the egg and flour pasta (yep only two ingredients) for just 2 minutes. And so I got the pot of salted water boiling and set aside the box until I finished the mushroom sauce.
I shredded and sliced all the fresh mushrooms in my refrigerator: half a box of a mushroom medley of one king and one shitake, enoki and beech, and oyster; small crimini, and a button mushroom or three. Into a dry pan it went, and I noticed it releasing water when I put a knob of salted butter along with the minced garlic. Because there was so much olive oil in the jar of truffle mushrooms, I also chopped a shallot as well as parsley and scallions to sprinkle later.
To the sautéed mushrooms, I also added a bit of heavy whipping cream before sprinkling the green garnish.
The mushrooms tasted just okay; however, I did love this pasta.
I just can't believe how minimal was its boiling, and the noodles were springy and perfectly al dente. So maybe I won't make this pasta recipe again--I think I tossed the paper recipe from my binder already. However, I'll be looking forward to the next fettuccini pasta dish because there are still 4 more layers of dried pasta in the box.
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