Truffled Wild Mushroom Spaghetti

• fresh spaghetti↗1 lb
• sea salt↗
• assorted fresh wild mushroom, cleaned and sliced1 lb
• large shallot, finely minced↗1
• unsalted butter↗1 tablespoon
• olive oil↗1 tablespoon
• fresh thyme leaf↗1 tablespoon
• fresh sage leaf, minced↗1 tablespoon
• fresh chives, minced1 tablespoon
• heavy whipping cream↗1 cup
• sea salt↗
• cracked black pepper↗
• Italian parsley, chopped↗1⁄4 cup
• shaved parmesan cheese

  for garnish

• white truffle oil

  for drizzling

Step-by-step instructions

1. 1

   Bring a large pot of water to the boil. Add salt until it tastes like the sea – (about 1-2 tbsp).

2. 2

   In a large sauté pan over medium-high heat, add butter and olive oil. When melted and butter is just beginning to brown, add mushrooms and shallot. Sauté over high heat until mushrooms begin to turn golden and shallots are translucent. Add herbs and heavy cream and simmer just long enough to slightly reduce the cream. Add cracked black pepper and a pinch of sea salt to taste.

3. 3

   While cooking mushrooms, boil pasta according to directions to al dente, about 2-3 minutes. Drain, and toss pasta with hot mushroom/cream mixture.

4. 4

   Garnish each serving with drops of truffle oil, shaved parmesan, and Italian parsley.