Pasta al Funghi

Pasta al Funghi

A simple and robust dish that allows the rich flavors to shine.


  •    50g  brown rice noodle
  •    ⅓ cup heavy cream
  •    20g unsalted butter
  •    1 cup chopped roughly chopped, mixed mushrooms (porcini, swiss brown, button)
  •    Sprinkles of truffle concentrate, truffle oil, or truffle
  •    1 garlic clove, minced
  •    1 tbsp  goat cheese (optional)
  •    8 ml olive oil
  •    Ground black pepper and salt to taste
  •    2 tbsp of roughly chopped, fresh flat parsley


  1. Cook the pasta for about 7 minutes or until al dente. Stir pasta often to prevent the noodles from sticking. Drain, rinse with cold water, and drain.
  2. In a frying pan, sauté the garlic and dice mushrooms over a medium heat in olive oil. Just as the garlic begins to turn golden, add the butter, heavy cream and goat cheese (if using.) Drizzle with truffle oil or add a sprinkling of truffle flakes. Add ground black pepper and salt to taste.
  3. Add pasta and mix thoroughly.
  4. Serve the pasta and garnish with fresh parsley.
  5. Enjoy!

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  • Richard Blossom