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Fettuccine with Mushrooms and Truffles (Fettuccine con Funghi e Tartufi)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 14 minutes

Servings: 4-6

Regions: Piemonte

Wine pairing: Red

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Ingredients

1 boxBARILLA Fettuccine
1/4 cupextra virgin olive oil
1 clovegarlic, minced
4 tablespoons (1/2 stick)butter
4 ouncesbutton mushrooms, sliced
4 ounceschanterelle mushrooms, coarsely chopped
4 ouncesporcini mushrooms, sliced
1 tablespoonblack truffle pate
1 tablespoonwhite truffle oil
1/2 teaspoonsalt
1/4 teaspoonfreshly ground black pepper
1/4 cupfreshly grated Parmigiano cheese


HEAT oil in large skillet over medium heat. Add garlic; cook 1 to 2 minutes or until lightly browned.
ADD butter, mushrooms, truffle pate, truffle oil, salt and pepper; stir gently to mix. Cook 10 minutes or until mushrooms are tender, stirring occasionally.
COOK Fettuccine according to package directions; drain and return to pot.
ADD mushroom mixture to hot Fettuccine; mix well. Transfer to large serving platter or bowl; sprinkle with cheese. Makes 4 to 6 servings



Substitute any combination of the following mushrooms: shitake, oyster, or portabello. Garnish with shaved Parmesan cheese and chopped parsley. Substitute finely chopped black truffles for pate.


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