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 oil1 shallot, chopped2 portobello mushrooms, sliced thin, no stems1/4 cup (60 mL) dry porcini mushrooms, soaked, reserve water2 cups (500 mL) 35% cream2 Tbsp (30mL) truffle pastePinch saltPinch white pepper2 Tbsp (30 mL) sage, chopped4 portions fettuccine, cooked1/4 cup (60 mL) grated Reggiano parmesan
In medium-large saucepan sauté truffle oil and shallots for two minutes. Add sliced portobello and saut?ntil 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.
source: "Quattro", alive #288, October 2006