Thursday

Tagliatelle with Mushrooms, Peas, and Truffle Oil



i made this for dinner last night. it was really good and very quick to make. i was unable to find truffle oil in a small enough bottle that i could afford, so i ommitted it. the past was still good, but would have probaly had a bit more flavor with it. the only place i could find the truffle oil was at whole foods, but you had to buy a fairly big bottle of it. here's the recipe...

...recipe from the january 2006 issue of Bon App├ętit
1/4 cup butter
1 tablespoon olive oil
3 cloves garlic, chopped
1 pound assorted wild mushrooms such as oyster, crimini, or shitake
3/4 cup white wine
1 9 oz. package fresh tagliatelle or fettucine
1 3/4 cups frozen petite peas
1/4 cup fresh basil, thinly sliced
2 tablespoons fresh italian parsley, chopped
1 teaspoon truffle oil
1/2 cup vegetable broth
2 cups shaved parmesan cheese

Melt butter with oil in a large skillet. Add garlic; stir 30 seconds. Add mushrooms and saute until brown and juice evaporate. Add wine and boil 1 minute.

Cook pasta and drain.

Add peas to the sauce and warm through. Stir in basil, parsley, and truffle oil. Add pasta to sauce; toss to coat. Add enough vegetable broth to pasta to moisten. Season to taste with salt and pepper. Transfer to bowls and top with parmesan.

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