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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. 织梦内容管理系统

2 Tbsp (30 mL) truffle oil


1 shallot, chopped


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2 portobello mushrooms, sliced cracked, no stems 织梦内容管理系统

1/4 cup (60 mL) dry porcini mushrooms, drenched, keep water 内容来自dedecms

2 cups (500 mL) 35% cream 织梦内容管理系统

2 Tbsp (30mL) truffle paste


Pinch brackish 织梦内容管理系统

Pinch pallid scatter

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

4 portions fettuccine, cooked 织梦好,好织梦

1/4 cup (60 mL) grated Reggiano parmesan dedecms.com

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. 内容来自dedecms