After the feast of Christmas I love to prepare this simple dish of pure deliciousness! You can find the truffle oil at Golden Isles Olive Oil, pappardelle at Harris Teeter or try Porcini Mushroom Linguine, also available at GIOO. This dish is easy to prepare, elegant and a bit different….which I always like. Culinary exploration has been a passion of mine most of my life so this recipe fits right in! I hope you’ll try this and experience the complexity of flavors and textures! Mix some crisp, organic salad greens, a crusty baguette and a bit of the bubbly to continue the season’s celebration! Here’s a link to the site for Golden Isles Olive Oil…take a look at all the goodies owner, Paige Funkhouser, has to offer! www.goldenislesoliveoil.com
Pappardelle with Shitake Mushrooms and White Truffle Oil
1 box pappardelle or pasta of choice
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 pound shitake mushrooms, stems removed, caps sliced thin
2 shallots, peeled and diced
10 fresh sage leaves chopped
1 tablespoon white truffle oil
1/4 cup fresh chopped chives
shaved parmesan/reggiano cheese to taste
sea salt and freshly ground black pepper to finish
Bring a large pot of water to a boil. Heat the olive oil and butter in a saute pan. Add the shallots and shitake mushroom. Saute for about five minutes. Cook the pasta, according to package instructions. I like the pasta to be “al dente” or slightly firm. Drain the pasta and place in a large bowl. Add the cooked shallots and mushrooms and toss well with the sage truffle oil and chives. Serve in a large pasta bowl or platter and garnish with the cheese. Season to taste.
