Wild Mushrooms with Cognac and Truffle Oil tossed with spaghetti is a luxurious dish! Wild mushrooms are sauteed with butter, shallots, garlic, cognac, and truffle oil to make an exquisite sauce. It’s served with spaghetti, and topped with grated Ricotta Salata to create a flavorful dish that is ready in minutes! If you love the taste of truffles, then this recipe is for you!
What are Truffles?
Truffles are those funny looking crater shaped mushrooms imported from Italy with a distinct smell. They are usually served with pasta or over risotto during the fall season when truffles are in season; and they are very expensive little critters if you ask me.
But the good news is – you don’t have to wait for the truffle season to enjoy this delicious dish!
You either like the flavor of these truffles or you don’t. And, if you DO – then this is a luxurious dish for you to try!!
The secret is using truffle flavored olive oil! It is the closest thing to giving you the authentic taste of those little truffles, and it’s like your eating the real thing! Best part? 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.
Also, you can find 2 kinds of truffle flavored oils sold in gourmet markets. One is Black Truffle Oil and the other is White Truffle Oil.
Basically, they taste the same. But, you’ll be glad to know with this recipe you can use either one!
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.
What Cheese Do We Serve With This Dish?
To give a punch more flavor to this spaghetti with wild mushrooms dish, I prefer grated ricotta salata cheese sprinkled on top just before serving. Ricotta Salata is cured 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 with cognac and truffle oil make a wonderful sauce to serve with a variety of your favorite pasta’s, such as spaghetti, linguine, fettuccine, and even pappardelle. Works great with Gluten-Free kinds of pasta too!
This recipe was adapted from our dearest friends, Christine and Cesare who are avid cooks themselves. They make this magnificent dish every time they entertain guests.
Try this recipe! It’s easy, delicious and it’s ready with no stress and no fuss! Now that’s my kind of dinner!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 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
- 1/8 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 1/4 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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