By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Wild mushroom and truffle pasta is the autumn dinner that smells like a forest after rain. Porcini, chanterelles, butter, garlic, parmesan, fresh truffle. The mushrooms add depth and texture, the truffle adds aroma and luxury.
Key Takeaways
- Use mixed wild mushrooms (porcini, chanterelles, trompettes)
- Sauté hard in butter for proper colour
- Don't overcrowd the pan, fry in batches if needed
- 5-7g of [Périgord Black Truffle](https://beleaev.com/products/perigord-truffles-melanosporum-frozen-100g) per portion
- Tagliatelle or pappardelle holds the sauce best
The Ingredients
Serves 2
- 200g fresh tagliatelle or pappardelle
- 200g mixed wild mushrooms (porcini, chanterelles, trompettes)
- 30g unsalted butter
- 1 tbsp olive oil
- 2 garlic cloves, finely sliced
- 50ml double cream
- 50g Parmigiano Reggiano, grated
- 10-14g fresh Périgord Black Truffle
- 1 tbsp finely chopped flat-leaf parsley
- Sea salt and white pepper
The Method
Step 1: Clean the Mushrooms
Brush mushrooms gently to remove dirt. Don't wash with water. Slice large mushrooms, leave small ones whole.
Step 2: Sauté Hard
Heat butter and oil in wide pan over high heat. When foaming, add mushrooms in single layer. Don't move for 90 seconds. Then toss and cook another 3 minutes until deep golden. Add garlic in last 30 seconds.
Step 3: Boil Pasta
Cook pasta in salted water to 1 minute under packet al dente. Reserve 100ml water.
Step 4: Combine
Tip drained pasta into the mushroom pan. Add cream and pasta water. Toss with tongs until coated. Add half the parmesan and half the truffle (finely grated). Stir.
Step 5: Plate and Top
Plate into warm bowls. Shave the remaining truffle directly over each portion. Scatter remaining parmesan and parsley. Serve immediately.
Tips
Don't wash mushrooms. They absorb water and weep during cooking. Brush gently with a soft brush.
High heat sauté. Mushrooms release water at low heat. High heat evaporates the water and produces deep golden colour.
Don't overcrowd. 200g of mushrooms in a 28cm pan. More and they steam each other.
Two-stage truffle. Half grated into the sauce, half shaved on top.
Variations and Pairings
With white truffle: Use Alba White Truffle for shaving on top in autumn.
With caviar: Add a spoon of Royal Oscietra on top. Earthy mushrooms + briny caviar works.
With brown butter: Brown the butter before adding mushrooms for nuttier depth.
Wine pairing: A Pinot Noir from Burgundy or a premier cru white Burgundy.
For more truffle dishes, see our tagliatelle al tartufo and black truffle risotto recipes.
Frequently Asked Questions
What if I can't find wild mushrooms?
Mixed cultivated mushrooms (chestnut, oyster, shiitake) work as a substitute. Avoid plain white button mushrooms, the flavour is too mild.
Dried porcini vs fresh?
Fresh wild mushrooms are best. If using dried porcini, soak 30g in hot water 20 minutes, then use 100g of fresh chestnut mushrooms alongside.
How much truffle?
10-14g per 2 portions. Half stirred in, half shaved on top.
Make in advance?
No. Mushrooms and truffle both lose impact after 5 minutes. Cook to order.
Further Reading
A bowl of wild mushroom and truffle pasta in November is one of those dinners that defines autumn cooking. Discover Beleaev's truffle and caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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