Spaghetti with Wild Mushrooms, Cognac and Truffle Oil. Wild mushrooms are gently sauteed with butter, shallots, cognac and truffle oil served with spaghetti creates this amazing flavorful sauce to feast on with family and friends! And, when you add freshly grated ricotta salata on top, well it is…incredible! It is so flavorful, everyone will ask for seconds!
Actually, we cannot take full credit for this 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 dishes.
They have a very powerful and unique flavor to them, like no other mushroom.
You either like them or you don’t. Truffles – that is! And, if you DO – then this is an exquisite dish! As a result, when you use truffle flavored olive oil, it’s the closest thing to giving you the authentic taste of those little truffles – like your eating the real thing! Best of all… it’s affordable.
Imported truffle flavored oils can be found in gourmet supermarkets in the oil section, along with ricotta salata cheese (sold in a solid wedge) and can be found in the gourmet cheese section.
You can use either Black Truffle Oil or White Truffle Oil with this recipe.
Ricotta salata cheese is a milky white cheese that is on the salty side.
Freshly grated ricotta salata which is curd in salt, enhances the aromas to these wild mushrooms, giving it the ultimate final touch to this spaghetti with wild mushrooms, cognac and truffle oil dish!
Wild mushrooms, cognac and truffle oil makes a wonderful sauce to serve with spaghetti, linguini or pappardelle. The recipe for this easy sauce can be whipped up early in the day, and reheated briefly just before it’s tossed with spaghetti. Easy, delicious, no stress and no fuss!
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
Recipe type: Dinner
Serves: 4 to 6
Wild mushrooms are gently sauteed with butter, shallots, cognac and truffle oil served with spaghetti creates this amazing flavorful sauce to feast on with family and friends! Easy, delicious and affordable!
- 1 (4 ounce) package exotic mushroom blend (Baby Bella, Shitake, Oyster, Cremini)
- 1 (8 ounce) package white mushrooms, sliced and rinsed
- 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
- 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 rinsed white mushrooms only. Cook 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. Add Cognac and raise heat to high for 1 minute, allowing the alcohol to infuse with mushrooms. Lower heat and cover.
- Simmer for another 2 to 3 minutes, until mushrooms are tender.
- Turn off heat. Taste the sauce, and adjust salt and pepper, if needed. 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. Add spaghetti and cook to al dente, reserve ¼ cup of liquid, then drain. Turn on heat to low, transfer wild mushroom cognac truffle sauce over the spaghetti, add extra liquid, toss and combine well and serve into individual bowls. Add freshly grated ricotta salata on top. And, serve!
- Serves 4 to 6
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