- 400 g Fettuccine or Linguine Pasta
- Truffle Sauce
- 3 Tablespoon Olive Oil or Butter
- 3 Tablespoon Truffle Oil
- Pinch Salt
- Pinch Garlic
- 50 g Cream Cheese
- Chicken Broth
- 200 ml cooking Cream
- Shiitake Mushrooms
- Cloud ear fungus/tenga ng daga
- Wood Ear Mushroom
- Portabella Mushroom
- 2 tablespoon corn starch (optional)
- 2-3 tablespoon Parmesan cheese (optional)
In a pan, boil pasta until cooked. While cooking the pasta you can start chopping the mushrooms into small pieces of your preferred size
Once the pasta is cooked, drain and set aside. Start heating the pan and put olive oil, truffle sauce and garlic.
Add the Mushrooms and stir fry for 1-2 minutes, then add the cream cheese, chicken broth and cooking cream. Add salt to taste and simmer for 2-5 minutes.
Add some cornstarch if you want to have thick sauce and parmesan for more taste.
Mix the sauce and the pasta and serve. Add parmesan cheese for toppings. Enjoy! ?
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