Wild Mushrooms with Cognac and Truffle Oil

Wild Mushrooms with Cognac and Truffle Oil Create Pinterest Pin Spaghetti with Wild Mushrooms, Cognac and Truffle Oil Recipe

Wild Mushrooms with Cognac and Truffle Oil

These wild mushrooms are sauteed with butter, shallots, garlic, cognac, and truffle oil to make a delicious sauce. It’s tossed with spaghetti, and topped with grated Ricotta Salata to create a flavorful and exquisite dish that is ready in minutes! If you love the taste of truffles, then this recipe is for you!


Ingredients

1 (4 ounce) package exotic mushroom blend (Baby Bella, Shitake, Oyster, Cremini)
1 (8 ounce) package white button mushrooms, rinsed and sliced
2 shallots – finely sliced
2 garlic cloves- sliced
2 Tbsp. extra virgin olive oil

3 Tbsp. salted butter
pinch of cayenne pepper
1/8 tsp. salt
1 ounce Cognac (any brand)
2 Tbsp. fresh chopped parsley
2 Tbsp. Coronado Taste of Oils Black Truffle Oil
1 pound spaghetti
1 small package ricotta salata – freshly grated, set aside

 

 

Directions:

In a large skillet, heat butter and olive oil on low heat.

Add shallots, garlic and saute until soften and translucent about 2 minutes.
First, add in to the mixture the white button mushrooms only.

Cook mushrooms for 3 to 5 minutes or until mushrooms are tender.

White mushrooms are not as delicate as exotic mushrooms and need a more time to cook.
Next, add the exotic mushroom blend, cayenne pepper, salt and parsley.

Pour in the Cognac and raise heat to high for 1 minute, allowing the alcohol to infuse with mushrooms.

Lower heat and cover.
Simmer on low heat for another 2 to 3 minutes, until mushrooms are tender.
Turn off heat.

Taste the sauce, and adjust salt and pepper to taste.
Then stir in Coronado Taste of Oil Black Truffle Oil. (Optional: you may add additional truffle oil to your preference). But be careful, too much truffle oil can ruin the dish.

Meanwhile, In a large pot of boiling water, add 1 tablespoon salt.

Toss in the spaghetti and cook until it is al-dente ( tender to the bite).

Reserve 1/4 cup of the hot liquid, and set it aside. When spaghetti is ready – drain in a colander.

Then place spaghetti back into the pot.
Turn the heat on again and on low heat.

Transfer wild mushroom cognac truffle sauce over the spaghetti, add in the reserved liquid, and toss to combine well.
Ladle into individual bowls.

Top each dish with freshly grated ricotta salata.

Serve immediately.

 

Recipe first featured here.

 

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