• 5/2 Nat'l Truffle Day - 5

    From Dave Drum@1:18/200 to All on Saturday, April 30, 2022 17:07:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Isaac Mizrahi's Mushroom Truffle Spaghetti
    Categories: Pasta, Vegetables, Mushrooms, Herbs, Dairy
    Yield: 12 servings

    3 tb Extra-virgin olive oil
    2 tb Unsalted butter
    1 lg Onion; in matchsticks
    4 cl Garlic; minced
    8 c Mushrooms; cleaned, washed,
    - sliced
    Salt
    2 tb Fresh sage; minced, divided
    1 1/2 c Chicken stock
    1 lb Spaghetti
    2 1/2 tb Truffle paste
    1/3 c Cream
    Salt & fresh ground pepper

    Boil water with plenty of salt for the spaghetti.

    Over medium-high heat, in a large frying pan, heat oil
    and butter. Saut onion for 2-3 minutes, until opaque.
    Add minced garlic, and cook for about one minute,
    stirring constantly, being careful not to burn it. Mix
    in mushrooms. (It may seem like a lot in the pan, but
    the mushrooms will reduce eventually. Also if it seems
    like the oil and butter are absorbed too quickly by the
    mushrooms, dont worry, add another tablespoon or so of
    olive oil). Cook 3-5 minutes, adding a pinch of salt in
    the last stages.

    Add half of the sage, increase to high heat and add
    chicken stock. Bring to a boil, then reduce heat and
    simmer for 8 minutes.

    At this point, drop the spaghetti into the boiling water
    and cook for 8 minutes. Note: Do not cook it for the
    recommended 12 minutes, because it should be undercooked
    when it goes into the ragu.

    After the mushroom mixture has been simmering for 5
    minutes, add truffle paste and simmer for another
    minute. Add cream and simmer 2 minutes.

    Pull the pasta from the cooking water with tongs,
    placing it directly into the sauce. Add remaining sage,
    salt and pepper to taste and simmer for 2 more minutes.
    If the ragu seems dry, add some of the starchy pasta
    cooking water as needed. Serve immediately and garnish
    each bowl with freshly grated Pecorino Romano.

    Serves: 4 servings

    RECIPE FROM: https://www.rachaelrayshow.com

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