Ingredients
- ⅔ cup Delitia Italian buffalo milk butter
- 2/3 cup shallots, chopped (about 2-3)
- 270 grams wild oyster mushrooms, pulled apart into small pieces, lightly trimmed only if needed (porcini or portobello mushrooms could also be used)
- 500g (2 boxes) Tartuflanghe Tagliatelle
- 8 roasted garlic cloves, minced
- 1 cup Italian white wine
- 1 tablespoon chopped fresh thyme
- ¾ teaspoon black garlic salt to taste
- ¼ teaspoon pepper
- 2 cups heavy cream
- 1 cup reserved pasta water, split
- 1 jar Casina Rossa Mushroom Truffle Spread
- 2 Zupan’s burrata cheese packages (8 burrata balls total)
- 1-2 handfuls of arugula
- Flaky sea salt
- White truffle oil (optional)
Preparation
- Heat the butter over medium heat in a large skillet. Add the shallots and cook until translucent, about 2 minutes.
- Add the oyster mushrooms. Stir to coat and cook for 2-3 minutes.
- Bring 4 quarts of water to a boil and add 1 tablespoon of salt. Add the pasta and cook for 3-4 minutes for al dente texture. Before draining, scoop out and reserve 1 cup of the cooking water.
- Add the garlic to your mushrooms, toss, and cook for another minute.
- Deglaze the pan by adding the white wine, scraping up any bits in the bottom of the pan.
- Sprinkle the thyme, garlic salt, and pepper into the mushroom mixture and toss.
- Lower heat to medium-low and add cream and ½ cup of reserved pasta water.
- Stir, cover, and reduce heat to the lowest setting to simply keep warm.
- Add 1 jar of Mushroom Truffle Spread to the cooked pasta. Using a spatula, gently incorporate. If needed drizzle with olive oil or additional reserved pasta water to gently coat the pasta.
- Pour mushroom sauce over the pasta and gently fold in.
- Plate by twisting a generous portion of pasta into a bowl. Top each with some arugula, one whole piece of burrata, torn and placed in the center. Finish with a drizzle of truffle oil, a sprinkle of flaky sea salt and pepper if preferred. Serve immediately.