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Pappardelle aux cèpes with truffle and parmesan

Serves: 4
Ingredients
Pappardelle (pasta), fresh 500 gm
Wild mushroom, washed well 500 gm
Butter 50 gm
Onion, finely chopped 250 gm
Garlic, finely chopped 25 gm
Cream 500 ml
Parsley, chopped 50 gm
White truffle oil 25 ml
Truffle, chopped 50 gm
Parmesan, grated 50 gm
Method
Gently melt the butter in a pan and add the garlic and onion. Cook over low heat until soft.
Add the washed mushrooms and season with salt and pepper to draw out the liquid.
Cook on medium heat until the liquid has been re-absorbed then add the cream and reduce by half.
Check the seasoning and add more, if necessary.
In a separate pan of boiling salted water, cook the pasta for one minute. Drain and add to the mushroom mix.
Finish off with the truffle, truffle oil, Parmesan and parsley.
Serve immediately.

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