Cazarecce Pasta with Mushrooms and Truffle Oil

Ingredients

• Bavette Pasta 10 oz
• Oyster Mushrooms 10 oz
• Champignons 5 oz
• 10% cream 5 fl oz
• Garlic 1 clove
• Thyme 1 sprig
• Butter 0 oz
• Vegetable Oil 5 fl oz
• White bread 0 oz
• Truffle Oil to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare the ingredients.

Step 2

Slice the bread and arrange it on a baking sheet. Bake in the oven for 15-20 minutes at 320°F.

Step 3

Let the bread cool, then blend it into crumbs.

Step 4

Heat 30 ml of vegetable oil, add a lightly crushed clove of garlic and a sprig of thyme. Stir in the breadcrumbs and sauté, stirring constantly, until golden brown. Remove the thyme and garlic, then season the breadcrumbs with salt.

Step 5

Tear the oyster mushrooms by hand along the fibers. Slice the champignons thinly.

Step 6

Melt the butter and sauté the mushrooms in it for about 7 minutes until golden brown.

Step 7

Pour cream over the mushrooms and bring to a boil. Add salt, pepper, and 1 teaspoon of truffle oil.

Step 8

Blend the mixture in a blender.

Step 9

Boil the pasta according to the instructions.

Step 10

Meanwhile, heat the remaining vegetable oil and sauté the oyster mushrooms until golden brown. Drain on paper towels, then season with salt and pepper. The frying oil can be cooled, strained, and reused for cooking.

Step 11

Drain the water from the pasta, reserving about 1 cup.

Step 12

Combine the cooked pasta with the creamy mushroom mixture. If the texture is too dry, add some pasta water.

Step 13

Garnish the pasta with oyster mushrooms and crispy bread crumbs.

Step 14

Drizzle with truffle oil and serve immediately.