Spaghetti with Wild Mushrooms, Cognac and Truffle Oil. Wild mushrooms are gently sauteed with butter, shallots, garlic, cognac and truffle oil to create an exquisite sauce. Then it’s quickly tossed with spaghetti and topped with freshly grated ricotta salata to create this amazing flavorful dish that is ready in minutes! A simple and elegant dish. And if you love the taste of truffles, then this recipe is for you!
Truffles with pasta are popular in most Italian restaurants. And if you think you can’t afford to make this fabulous dish? Well. Think again.
This recipe for spaghetti with wild mushrooms with cognac and truffle oil sauce makes an easy dish that is ready in minutes! Plus, you get the same flavors as if you were eating the real truffle mushrooms in any restaurant. Only better – because you made it at home.
Best part? You can whip up this wild mushroom with cognac and truffle oil sauce early in the day, and reheat it briefly just before it’s tossed with spaghetti.
Actually, we cannot take full credit for this spectacular dish. Our dearest friends, Christine and Cesare whom are avid cooks themselves, often make this magnificent dish when entertaining guests.
The only difference is, we added some truffle flavored olive oil to it because we absolutely LOVE truffles!
Truffles are those funny looking crater shaped mushrooms that are imported from Italy and are quite expensive. In restaurants, truffles are usually freshly grated over pasta and risotto dishes.
They have a very powerful and unique flavor to them, like no other mushroom.
You either like the flavor of truffles or you don’t. And, if you DO – then this is an exquisite dish for you to try!!
When you use truffle flavored olive oil, it’s the closest thing to giving you the authentic taste of those little truffles – it’s like your eating the real thing! Best of all, it’s affordable.
Imported truffle flavored oils can be found in most gourmet supermarkets, along with ricotta salata cheese (sold in a solid wedge) which can be found in the gourmet cheese section.
These days you can easily find 2 kinds of truffle flavored oils. Basically, they taste the same to us. But, you’ll be glad to know, with this recipe you can either use the (click on each link) Black Truffle Oil or the White Truffle Oil.
Either one will do fine.
We love to top this dish with our favorite ricotta salata cheese. Ricotta salata is curd in salt, and it is a milky white cheese that is normally on the salty side.
Freshly grated ricotta salata enhances the aromas to these wild mushrooms, giving them the ultimate final touch to this spaghetti with wild mushrooms and cognac sauce.
Wild mushrooms, cognac and truffle oil makes a wonderful sauce to serve with a variety of pasta’s, such as spaghetti, linguine, fettuccine and even pappardelle.
Try this recipe! It’s easy, delicious and it’s ready with no stress and no fuss! Now that’s my kind of dinner!
Tips on How to Clean Mushrooms:
An easy way to clean mushrooms is to place them into a bowl, sprinkle table salt over them, then fill the bowl with cold water. Gently rub the mushrooms with your fingers to allow soil and dirt to fall off and run to the bottom. Then rinse mushrooms clean and drain.
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Spaghetti with Wild Mushrooms, Cognac and Truffle Oil
Author: 2 sisters recipes
Recipe type: Dinner
Serves: 4 to 6
Wild mushrooms are gently sauteed with butter, shallots, garlic, cognac and truffle oil to create an amazing flavorful sauce and it's tossed with spaghetti to create this amazing pasta dish! Your family and friends will LOVE this easy, delicious and very affordable dinner! Enjoy!!
- 1 (4 ounce) package exotic mushroom blend (Baby Bella, Shitake, Oyster, Cremini)
- 1 (8 ounce) package white button mushrooms, rinsed and sliced
- 2 shallots - finely sliced
- 2 garlic cloves- sliced
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. salted butter
- pinch of cayenne pepper
- ⅛ tsp. salt
- 1 ounce Cognac (any brand)
- 2 Tbsp. fresh chopped parsley
- 2 Tbsp. Truffle Oil
- 1 pound spaghetti
- 1 small package ricotta salata - freshly grated, set aside
- In a large skillet, heat butter and olive oil on low heat. Add shallots, garlic and saute until soften and translucent about 2 minutes.
- First, add in to the mixture the white button mushrooms only. Cook mushrooms for 3 to 5 minutes or until mushrooms are tender. White mushrooms are not as delicate as exotic mushrooms and need a more time to cook.
- Next, add the exotic mushroom blend, cayenne pepper, salt and parsley. Pour in the Cognac and raise heat to high for 1 minute, allowing the alcohol to infuse with mushrooms. Lower heat and cover.
- Simmer on low heat for another 2 to 3 minutes, until mushrooms are tender.
- Turn off heat. Taste the sauce, and adjust salt and pepper to taste.
- Then stir in Truffle Oil. (Optional: you may add additional truffle oil to your preference). But be careful, too much truffle oil can ruin the dish.
- Meanwhile, In a large pot of boiling water, add 1 tablespoon salt. Toss in the spaghetti and cook until it is al-dente ( tender to the bite). Reserve ¼ cup of the hot liquid, and set it aside. When spaghetti is ready - drain in a colander. Then place spaghetti back into the pot.
- Turn the heat on again and on low heat. Transfer wild mushroom cognac truffle sauce over the spaghetti, add in the reserved liquid, and toss to combine well.
- Ladle into individual bowls. Top each dish with freshly grated ricotta salata. Serve immediately.
- Serves 4 to 6
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