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Wild Mushroom & Truffle Pasta

Author: NORR
Serves: 6-8

This decadent yet simple recipe features a meaty mushroom sauce backed by rich cream and topped with burrata.


  • 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)


  1. Heat the butter over medium heat in a large skillet. Add the shallots and cook until translucent, about 2 minutes.
  2. Add the oyster mushrooms. Stir to coat and cook for 2-3 minutes.
  3. 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.
  4. Add the garlic to your mushrooms, toss, and cook for another minute.
  5. Deglaze the pan by adding the white wine, scraping up any bits in the bottom of the pan.
  6. Sprinkle the thyme, garlic salt, and pepper into the mushroom mixture and toss.
  7. Lower heat to medium-low and add cream and ½ cup of reserved pasta water.
  8. Stir, cover, and reduce heat to the lowest setting to simply keep warm.
  9. 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.
  10. Pour mushroom sauce over the pasta and gently fold in.
  11. 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.