Casarecce pasta with mushrooms and truffle oil
4 servings
35 minutes
Pasta cazzarecce with mushrooms and truffle oil is an exquisite dish of Italian cuisine that captivates with its deep, rich flavor. Cazzarecce, a traditional pasta, perfectly holds the creamy mushroom sauce due to its shape. Oyster and champignon mushrooms add a forest aroma to the dish, while truffle oil adds a refined, slightly earthy note. Crispy garlic and thyme breadcrumbs complete the composition, creating a contrast of textures. This dish was born in regions of Italy where simplicity is valued without sacrificing flavor sophistication. It pairs perfectly with dry white wines and is great for both cozy dinners and special occasions. Serve hot, generously drizzled with truffle oil, and enjoy its rich and multifaceted taste.
1
Prepare the ingredients.
2
Slice the bread, place it on a baking sheet. Bake in the oven at 160 degrees for 15-20 minutes.
- White bread: 70 g
3
Cool the bread and blend it into crumbs.
4
Heat 30 ml of vegetable oil, add a slightly crushed garlic clove and a sprig of thyme. Add bread crumbs and fry until golden brown while stirring constantly. Remove the thyme and garlic, then salt the bread crumbs.
- Vegetable oil: 150 ml
- Garlic: 1 clove
- Thyme: 1 sprig
- White bread: 70 g
- Salt: to taste
5
Tear the oyster mushrooms by the fibers. Slice the champignons thinly.
- Oyster mushrooms: 300 g
- Button mushrooms: 200 g
6
Heat the butter and sauté the mushrooms in it for about 7 minutes until golden brown.
- Butter: 30 g
- Button mushrooms: 200 g
7
Pour cream over the mushrooms and bring to a boil. Add salt, pepper, and 1 teaspoon of truffle oil.
- Button mushrooms: 200 g
- Heavy cream 35% fat: 150 ml
- Salt: to taste
- Ground black pepper: to taste
- Truffle oil: to taste
8
Blend the mixture in a blender.
9
Boil the pasta according to the instructions.
- Casarecce pasta: 300 g
10
At this time, heat the remaining vegetable oil and fry the oyster mushrooms until golden brown. Drain on paper towels, season with salt and pepper. The frying oil can be cooled, strained, and reused for cooking.
- Vegetable oil: 150 ml
- Oyster mushrooms: 300 g
- Salt: to taste
- Ground black pepper: to taste
11
Drain the pasta water, reserving about 1 cup.
12
Mix the cooked pasta with the creamy mushroom mixture. If the texture is too dry, add water from the pasta.
- Casarecce pasta: 300 g
- Heavy cream 35% fat: 150 ml
13
Garnish the pasta with oyster mushrooms and crispy bread crumbs.
- Oyster mushrooms: 300 g
- White bread: 70 g
14
Sprinkle with truffle oil and serve immediately.
- Truffle oil: to taste