| 1 box | BARILLA Fettuccine |
| 1/4 cup | extra virgin olive oil |
| 1 clove | garlic, minced |
| 4 tablespoons (1/2 stick) | butter |
| 4 ounces | button mushrooms, sliced |
| 4 ounces | chanterelle mushrooms, coarsely chopped |
| 4 ounces | porcini mushrooms, sliced |
| 1 tablespoon | black truffle pate |
| 1 tablespoon | white truffle oil |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1/4 cup | freshly 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.