Ingredients
>
8 oz tagliatelle pasta
>
1/4 cup (1/2 stick) unsalted butter
>
1 lb baby bella mushrooms, sliced
>
3 medium cloves garlic, minced
>
1 medium shallot, minced (about ¼ cup)
>
1 cup dry white wine
>
4 fresh thyme sprigs
>
3 cups heavy cream
>
1 tsp McCormick Gourmet™ Global Selects White Summer Truffle Salt
>
1/2 tsp McCormick Gourmet™ Coarse Ground Black Pepper
Steps
1
Cook tagliatelle according to package directions, until al dente. Drain; set aside.
2
Melt butter in large skillet on medium heat. Add mushrooms, garlic and shallots; cook until mushrooms are golden brown, about 6 to 8 minutes. Add wine and thyme. Bring to boil and cook about 6 minutes until almost no liquid remains in skillet. Stir in heavy cream, White Summer Truffle Salt and black pepper. Reduce heat and simmer until thickened, about 10 to 12 minutes.
3
Remove thyme sprigs. Stir in cooked pasta; toss gently to coat. Garnish with additional White Summer Truffle Salt and grated Pecorino Romano cheese, if desired.
Comments
Recipe provided by McCormick®