This light, savoury dish is one that we come back to again and again for a quick, weeknight dinner. If you’re a truffle lover, you’ll appreciate the earthy aspects of the dish combined with the bright flavours of white wine and lemon. However, if you’re not a truffle fan, just omit the truffle oil and the dish still holds its own!
- ½ lb Plain Trumpet pasta (or any of the other short pastas at Olive Us, like Trumpet Herb)
- 1/4C Olive Us Single Varietal EVOO (or Garlic, Lemon, or Milanese Gremolata Olive Oil)
- 1-2 tsp Olive Us White Truffle Olive Oil
- 2 shallots, minced
- ½ lb chanterelles*, sliced
- 3 Tbsp white wine
- 1 Tbsp lemon juice
- 2 tsp lemon zest
- 5 sprigs fresh thyme
- 1-2 tsp Olive Us Garlic Sea Salt (or Garlic Scape, Rosemary, or Lemon salt)
- pepper to taste
Bring a pot of salted water to a rolling boil. Add the pasta and cook for about 10-12 minutes or until al dente.
While the pasta is boiling, place a large saucepan over medium-high heat. Add 2 Tbsp of the olive oil and heat until it shimmers. Add shallot and saute for 2-3 minutes until lightly browned. Add mushrooms and saute for about 3 minutes until browned. Add the wine, lemon juice, zest, salt, thyme, and pepper to taste. Remove from heat.
Drain the pasta, reserving 1/4C of pasta water. Add the pasta, remaining olive oil, the truffle oil, and reserved pasta water to the saucepan with the mushrooms and toss to combine. Top with parmesan and extra thyme if desired. Serve and enjoy!
*This recipe also works well with a number of vegetables such as zucchini, broccoli, kale, or patty pan squash, or other mushrooms such as cremini.