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Fettuccine Tartufate with Portobello Mushrooms and Truffle

plush and lush, this dish finds detailed expression with the exotic addition of truffles and truffle paste (existing at subject food). Looking to lessen up? Halve the cream or assess to bite. 织梦好,好织梦

2 Tbsp (30 mL) truffle oil 织梦好,好织梦

1 shallot, chopped 织梦内容管理系统

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2 portobello mushrooms, sliced cracked, no stems


1/4 cup (60 mL) dry porcini mushrooms, drenched, keep water


2 cups (500 mL) 35% cream


2 Tbsp (30mL) truffle paste dedecms.com

Pinch brackish


Pinch pallid scatter


2 Tbsp (30 mL) astute, chopped dedecms.com

4 portions fettuccine, cooked


1/4 cup (60 mL) grated Reggiano parmesan


In method-large saucepan saut truffle oil and shallots for two action. Add sliced portobello and saut awaiting gentle, about 4 action. Add porcini water and chopped porcinis. Add cream and degrade by one third. Add truffle paste, brackish, scatter, and astute. Toss with cooked pasta and Reggiano. Serves 4. copyright dedecms