Sauteed Mushrooms with Linguini and Truffle Oil
Posted on | November 17, 2008 | 1 Comment
Don't attempt to adjust your screen, my camera just sucks
Few things are more delicious than a mushroom, sautéed properly in butter and salt and pepper.
Mushrooms encapsulate the dark, earthy flavors of the fall and were, last night, the primary ingredient in one of my favorite comfort foods.
- Butter
- Olive Oil
- Linguine
- Mushrooms (use what you have – I used two cartons for a generous helping)
- Truffle Oil
- Parsley
- Parm
- Salt and Pepper
Wash mushrooms and dry. Slice mushrooms, not too thin. You can use all sorts of different kinds of mushrooms for this dish. I encourage you to try different kinds.
For this recipe, I have used both white button and baby bellos, and bellos and shitakes. The later is slightly more flavorful for obvious reasons.
Drop a dollop of butter, maybe a tablespoon, in a pan with a touch of olive oil.
Sautee mushrooms in butter and olive oil, add a pinch of salt and be patient.
Note: when sautéing mushrooms, don’t turn or stir too often. Mushrooms contain quite a bit of water, and if you’re constantly reintroducing a cold side of the mushroom to the hot pan, you’ll end up, in essence, steaming the mushroom and producing limp, rubbery shrooms rather than slightly browned, flavorful and properly sautéed ones.
First you’ll hear the sizzle, then see increasing amounts of steam, and then the water will begin to render out into the pan. After a few minutes of this, turn the mushrooms and repeat.
Before the first turn of the mushrooms, add linguine to salted, boiling water. Cook to Al Dente, roughly 8-9 minutes depending on your stove and the boil.
After a few turns, the mushrooms should be well sautéed – looking slightly colored, and not gray and watery. If they arrive at their destination a bit early, remove from the heat while the pasta finishes. When the pasta is done, drain.
Add mushrooms back to the heat at a simmer. Add two teaspoons or truffle oil and toss or stir. Add pasta with tongs in phases, mixing the mushrooms and the pasta. Add chopped parsley and continue to toss over the simmer, ensuring that the mushrooms and pasta are well mixed. Finally, drizzle a tablespoon of truffle oil over the mixture. You should smell it as it rises up in the steam off the pasta mixture. You may want to experiment with the amount of truffle oil you use (not all t-oils are created equal, I’m afraid). Toss one or two more times and add to individual bowls. Add a pinch of sea salt, a few cracks of black pepper, a few shaving of Parm and a pinch of raw chopped parsley and serve. Goes well with a full bodied white or a medium bodied red.
More later,
Will
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One Response to “Sauteed Mushrooms with Linguini and Truffle Oil”
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December 10th, 2008 @ 10:13 pm
The pictures don’t do this dish justice. It’s so simple and so good.