Step-By-Step Recipe: Organic White Truffle Oil Creamy Mushroom Tortiglioni

This isn’t just the ordinary Creamy Mushroom Pasta. This is Creamy Mushroom Tortiglioni  with a truckload of the freshest mushrooms and a most generous lashing of an incredible Organic White Truffle Oil. Yes, you didn’t hear that wrong. There’s Organic White Truffle Oil in the house — TummyTroll has officially transcended to the elite class (of the food world)! Oh whee.

“Wilt thou bless us mortals, thy holy Organic White Truffle Oil?”

Made this as a main course for the party of 6 at my house, as the vegetarian option (if you would just pardon the liberal use of cream in this recipe)! Vegetarian doesn’t mean boring – The Organic White Truffle Oil adds sophistication to the taste. Best of all, you don’t even need much of it to give the pasta a burst of flavour (more on this later). For now, enjoy the brief steps to making Organic White Truffle Oil Creamy Mushroom Tortiglioni!

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Ingredients for Organic White Truffle Oil Creamy Mushroom Tortiglioni: Serves 2

Organic White Truffle Oil Creamy Mushroom Tortiglioni

200g dry pasta (Tortiglioni, Rigatoni or any tubular pasta)
4 large flat white mushrooms
White button mushrooms, approx. 200g
1 cup single cream
1 large onion, sliced thin
1 clove garlic, minced
1 tablespoon mild olive oil
Sea-salt, to taste
White Truffle Oil, as much as your wallet can afford you

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Step-By-Step: White Truffle Oil Creamy Mushroom Tortiglioni

Step 1: Fresh produce wins half the battle

Fresh produce already wins you half the battle.

These aren’t fine-dining porcini but some very fresh mommas to make up for it. The large flat white mushrooms aren’t just aesthetically pleasing, they’re packed full with intense mushroom flavour. Generally, the larger your mushroom is, the more flavourful they’ll be. Plus, they don’t shrink as much after cooking! Mixed them with a bunch of the more working-class white mushrooms for variety. Slice them all thin for maximum flavour – Not too thin though, you still want them all juicy with a lovely bite.

Step 2: Always our favourite step – Sauteed onions, garlic and mushrooms!

It’s easy to hastily chuck these mushrooms into cream and pasta as soon as the opportunity strikes. Why not give them a good sauté on a sizzling pan with some minced garlic, sliced onions and mild olive oil? This way, the flavour of the mushroom comes through even more. The sautéeing also imparts a lovely fragrance of the onions and garlic to the mushroms! Sauté for approximately 10-15 minutes until fragrant and mushrooms turn browner.

Step 3: Cream, no cheese needed

What are those finely diced bits at the top right hand corner of the picture? Minced mushroom stalks. Don’t waste them – Mushroom stalks are chewy to the bite and also flavoursome! Enhances your dish all the more.

Readers who’d been following us since our launch in April would recall a very similar pasta dish we did: Short Recipe: Garlic & Mushroom Alfredo Pasta. Essentially we have a very similar cast of ingredients, but unlike an Alfredo, we’re not banking on the cheese. In fact, we call for no cheese at all, only delightful cream. This is to ensure that the palate maintains a clean flavour for the White Truffle Oil to shine through (later). Add sea-salt to taste.

Step 4: Toss pre-cooked and drained Tortiglioni

No photos of the cooking and draining of the pasta, but if you need tips on it do look at Short Recipe: “Oriental” Cold Angel’s Hair Pasta with Norwegian Caviar. Tortiglioni is really just a narrower cousin of the more common Rigatoni. To make this dish I specially selected an artisanal bronze-die pasta brand, which essentially means that there are more grooves on the surface of the pasta to hold in the sauce. Feel free to substitute the pasta type with your favourite tubular ones like penne or rigati!

I know this photo doesn’t look like much, but you really have to try making this yourself to understand why a table of 8 could fall head over heels in love with essentially a basic dish of pasta, cream, mushrooms, and oil!

Step 5: Toss in Organic White Truffle Oil

Last but not least, indulge with just a couple of drops of the White Truffle Oil tossed in. This vial of holy goodness is really just Extra Virgin Olive Oil with probably 5% of Organic White Truffle (I’m making a guess really). But is it good? Absolutely. Truffle isn’t something you need alot of – Like many good things, a small quantity will suffice. Think along the lines of saffron or caviar. Our dinner table was incredibly wowed by this little bottle of robust flavour and lustful fragrance. If only someone could come up with a White Truffle based perfume, I’d wear it for the rest of my life!

Got this off Instagram from our dear friend/diner Carmen! Once again, thank you for the kind encouragement. :)

Can’t get enough of pasta? Try these other recipes from TummyTroll:

CHEAT! / Step-By-Step: All Basics Lasagne: Yummy lasagne less than 50p per person
Step-By-Step: Pumpkin Paradise Pasta: The perfect fall vegetable – Pumpkin!
Short Recipe: Tuna & Sweetcorn Cheesy Pasta Bake: A classic student concoction.

Posted by #phangchewfat

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