Confit of Exotic Mushrooms with Fresh Angel Hair Pasta Tossed in Truffle Oil with Shaved Truffles and Parmigiano-Reggiano Cheese (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
2 tablespoons minced shallots |
1 tablespoon minced garlic |
2 cups confit exotic mushrooms, (mixed wild mushrooms) |
1 pound fresh angel hair pasta, blanched al dente and tossed with olive oil |
bottle of truffle oil to drizzle |
2 truffles |
1 cup grated parmigiano-reggiano cheese |
salt and pepper |
long chives |
2 tablespoons chopped chives |
Directions:
1. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the mushrooms and continue sauteing for 2 minutes. Season with salt and pepper. In a pot of boiling salted water, cook the pasta for 2 minutes. Remove from the water and drain. Drizzle with the truffle oil and season with salt and pepper. To assemble, place a nest of the pasta in the center of the plate. Spoon the mushrooms over the pasta. Drizzle the truffle oil over the mushrooms. Sprinkle the cheese over the mushrooms and shave the truffles over the top. Garnish with the chives.
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