Wild Mushroom & Truffle Oil Pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1. Wipe the mushrooms clean, remove any tough stems, and cut them into large bite-sized pieces. Mince the shallots, garlic, and chives. Measure out the wine and stock, and gather the truffle oil.

Step 2

Step 2. Bring a large pot of salted water to a boil for the pasta. Heat a large sauté pan over medium-high heat. Add the olive oil, then the mushrooms, and season with salt and pepper. Cook until the mushrooms release their moisture and start to caramelize. Add the shallots and cook for 1 minute, then add the garlic and cook for 30 seconds. Deglaze with the wine and let it reduce by half, then add the stock and reduce by one-third.

Step 3

Step 3. Meanwhile, cook the spaghetti according to package instructions until al dente. Reserve 120 milliliters of pasta cooking water, then drain.

Step 4

Step 4. Add the chives and truffle oil to the mushroom mixture and taste for seasoning, adding more salt, pepper, or truffle oil if desired. Add the drained pasta to the pan and toss to combine, adding some reserved pasta water if the mixture seems dry. Serve in warmed pasta bowls, drizzle with extra truffle oil if desired, and sprinkle with Parmigiano Reggiano.