Wild mushrooms 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...indescribable! It is so incredible, 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. Truffles have a very powerful and unique flavor to them, like no other mushroom. You either like them or you don't. If you do, it's an exquisite dish! And, when you use truffle flavored olive oil, its the closest thing to giving you the authentic taste of the truffles, like your eating the real thing! And, best of all... its 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. Freshly grated ricotta salata which is curd in salt, enhances the aromas to these wild mushrooms, giving it the ultimate final touch to this pasta dish!
A wonderful sauce to serve with spaghetti, linguini or pappardelle. An easy sauce to whip up early in the day, and reheat briefly when ready to serve. Enjoy!
Tip 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.
Spaghetti with Wild Mushrooms, Cognac and Truffle Oil
- 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
- 1/8 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.
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.
Add package of 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 sauce, adjust salt and pepper if needed. Stir in Truffle Oil. (Optional: you may add additional truffle oil to your preference).
In a large pot of boiling water, add 1 tablespoon salt. Add spaghetti and cook to al dente, reserve 1/4 cup of liquid, then drain. Turn on heat to low, transfer wild mushroom cognac truffle sauce over the spaghetti, add extra liquid, mix well and serve into individual bowls. Add freshly grated ricotta salata on top. And, serve!
Serves 4 to 6