Cazarecce Pasta with Mushrooms and Truffle Oil

Pasta and Pizza | Italian cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Cazarecce pasta with mushrooms and truffle oil

Ingredients

Bavette Pasta - 10.6 oz
Oyster Mushrooms - 10.6 oz
Champignons - 7.1 oz
10% cream - 5 fl oz
Garlic - 1 clove
Thyme - 1 sprig
Butter - 1.1 oz
Vegetable Oil - 5 fl oz
White bread - 2.5 oz
Truffle Oil - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the ingredients.

Step 2

Slice the bread and arrange it on a baking sheet. Bake in the oven for 15-20 minutes at 320°F.

Step 3

Let the bread cool, then blend it into crumbs.

Step 4

Heat 30 ml of vegetable oil, add a lightly crushed clove of garlic and a sprig of thyme. Stir in the breadcrumbs and sauté, stirring constantly, until golden brown. Remove the thyme and garlic, then season the breadcrumbs with salt.

Step 5

Tear the oyster mushrooms by hand along the fibers. Slice the champignons thinly.

Step 6

Melt the butter and sauté the mushrooms in it for about 7 minutes until golden brown.

Step 7

Pour cream over the mushrooms and bring to a boil. Add salt, pepper, and 1 teaspoon of truffle oil.

Step 8

Blend the mixture in a blender.

Step 9

Boil the pasta according to the instructions.

Step 10

Meanwhile, heat the remaining vegetable oil and sauté the oyster mushrooms until golden brown. Drain on paper towels, then season with salt and pepper. The frying oil can be cooled, strained, and reused for cooking.