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Sumptuous and rich, this dish finds full expression with the exotic addition of truffles and truffle paste (available at specialty stores). Looking to lighten up? Halve the cream or measure to taste.
2 Tbsp (30 mL) truffle oil
1 shallot, chopped
2 portobello mushrooms, sliced thin, no stems
1/4 cup (60 mL) dry porcini mushrooms, soaked, reserve water
2 cups (500 mL) 35% cream
2 Tbsp (30mL) truffle paste
Pinch salt
Pinch white pepper
2 Tbsp (30 mL) sage, chopped
4 portions fettuccine, cooked
1/4 cup (60 mL) grated Reggiano parmesan
In medium-large saucepan sauté truffle oil and shallots for two minutes. Add sliced portobello and sauté until soft, about 4 minutes. Add porcini water and chopped porcinis. Add cream and reduce by one third. Add truffle paste, salt, pepper, and sage. Toss with cooked pasta and Reggiano. Serves 4.
