Ingredients
3 Tbsp. Coronado Taste of Oils Butter Olive Oil divided use
12 ounces cremini mushrooms, cleaned, stems removed & sliced
1/2 cup heavy cream
1 Tsp. Coronado Taste of Oils White Truffle Oil
8-10 oz fresh fettuccine
3 Tbsp. chopped fresh chives
1/4 cup freshly grated Parmesan cheese
Directions:
Add 1 Tbsp. salt to large pot of water and bring it to a boil.
Meanwhile, drizzle 2 Tbsp. Coronado Taste of Oils Butter Olive Oil into large saute pan over medium heat.
Add mushrooms and saute for 5-10 minutes until mushrooms are cooked and liquid has evaporated.
Transfer mushrooms to bowl.
Pour cream into saute pan & heat to simmer.
Add Coronado Taste of Oils White Truffle Oil, remaining 1 Tbsp. of Coronado Taste of Oils Butter Olive Oil , pinch of salt & pepper.
Reduce to low heat & keep warm. Cook pasta 2-3 minutes.
Drain, and add to White Truffle cream sauce.
Add chives, mushrooms, parmesan and chives.
Toss gently with tongs and serve.
