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Pasta w/ Porcini & Truffle Sauce Print Email


.75 oz. dried porcini mushrooms
4 TBS butter
8 oz Pappardelle or Tagliatelle pasta
2-4 tsp. white truffle oil
1/2 cup heavy cream
1/4 cup Parmigiano-Reggiano - to taste
Italian parsley

Re-hydrate porcini mushrooms in a bowl of boiling water, 20-30 minutes. Begin boiling salted water for pasta.

Melt 2 TBS butter in a 3-4 quart saucepan. Strain re-hydrated porcini mushrooms through a coffee filter and reserve strained broth. Rinse porcinis to remove any dirt and add to pan with butter and 2-3 TBS mushroom broth. Simmer slowly to soften mushrooms - about 10 minutes - add more broth if needed. Fresh mushrooms could also be used.

Cook pasta in boiling salted water to al dente, drain and add to mushrooms. Stir in truffle oil, remaining butter, cream and Parmigiano-Reggiano. Toss to combine, splashing with cooking water as needed. Taste and adjust, garnish with parsley. Serves 6 as a first course - Chef Mick, Tonys Meats & Specialty Foods
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