Ingredients
- 1 tsp fine salt
- 200g Tortiglioni Pasta
- 2 tbsp butter (30ml)
- 2 tbsp olive oil
- 100g girolle mushrooms, torn into halves
- 100g chanterelle mushrooms
- 1 banana shallot, finely chopped
- 2 garlic cloves, minced
- 4 thyme sprigs, chopped
- 150ml Harrods single cream
- 1 tbsp Artisan de la Truffe truffle parmesan sauce
- 50g parmesan
- Salt and pepper to taste
Step by Step Instructions
Step 1
Cook the pasta in salted, boiling water until al dente (10-12 minutes).
Step 2
Melt 1 tbsp of butter into a large pot on medium-high heat, then drizzle in 1 tbsp of olive oil. Sauté the girolle mushrooms until golden brown, set aside, then repeat with the chanterelles.
Step 3
Add 1 tbsp of olive oil to the empty pot and add the chopped shallot. Sauté for a few minutes until translucent. Add the garlic and thyme and sauté for another minute.
Step 4
Add the single cream and truffle parmesan sauce, season with salt and pepper and mix until smooth. Using a slotted spoon, add in the pasta, stirring in a little pasta water to create a thick, creamy sauce.
Step 5
Add in half of the mushrooms and 1 tbsp of butter, then stir to add a gloss to the pasta.
Step 6
Serve in a large bowl, spoon over remaining mushrooms and grate over parmesan.
