Confit of Exotic Mushrooms with Fresh Angel Hair Pasta Tossed in Truffle Oil with Shaved Truffles and Parmigiano-Reggiano Cheese

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings

Ingredients
Directions

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the mushrooms and continue sauteing for 2 minutes. Season with salt and pepper. In a pot of boiling salted water, cook the pasta for 2 minutes. Remove from the water and drain. Drizzle with the truffle oil and season with salt and pepper. To assemble, place a nest of the pasta in the center of the plate. Spoon the mushrooms over the pasta. Drizzle the truffle oil over the mushrooms. Sprinkle the cheese over the mushrooms and shave the truffles over the top. Garnish with the chives.


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