White Truffle Oil and Creamy Mushroom Tortiglioni

Name: White Truffle Oil and Creamy Mushroom Tortiglioni
Yield: 1 serving
Cuisine: British
Ingredients: 1 portion tortiglioni; 1 yellow onion (thinly sliced); 1 clove garlic (minced); 1 cup single cream; 75 g white button mushrooms (sliced); 75 g shiitake mushrooms (sliced); 1 tbsp olive oil; salt (to taste); white truffle oil; parsley leaves (chopped, optional)

k. @khairify

Singapore

White Truffle Oil and Creamy Mushroom Tortiglioni

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Ingredients

1 serving

1 portiontortiglioni
1yellow onion (thinly sliced)
1 clovegarlic (minced)
1 cupsingle cream
75 gwhite button mushrooms (sliced)
75 gshiitake mushrooms (sliced)
1 tbspolive oil
salt (to taste)
white truffle oil
parsley leaves (chopped, optional)

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Steps

1

Cook pasta as per packaging instructions. Drain, then set aside.
2

Heat olive oil in a skillet/pan on medium low, then add garlic, onion and mushrooms. Sauté until fragrant and mushrooms turn browner.
3

Pour cream in and add salt to taste. Allow to simmer, then add cooked pasta and mix well with the mixture.
4

Remove from heat, and serve with a drizzle of white truffle oil and garnish with chopped parsley, if desired.