I like this recipe because it feels restaurant-worthy while using simple ingredients and minimal time. I enjoy how the mushrooms bring earthiness, the cream makes everything silky, and the truffle adds an elegant finish without overpowering the dish. It’s satisfying, comforting, and surprisingly quick to pull together.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 tablespoons unsalted butter 12 oz cremini mushrooms, sliced 1 large shallot, minced 4 garlic cloves, thinly sliced 2/3 cup vegetable broth 1 cup reserved pasta water 1 cup heavy cream 2 teaspoons dijon mustard 1 tablespoon truffle puree 8 oz dried egg tagliatelle pasta 2-3 dashes sherry vinegar kosher salt and freshly cracked black pepper parmesan cheese, for serving minced chives or parsley, for serving
Directions
I start by bringing a large pot of salted water to a rolling boil. I cook the pasta until al dente, reserve 1 cup of the starchy pasta water, then drain the pasta.
While the pasta cooks, I heat a large skillet over medium-high heat and melt the butter. I add the sliced mushrooms, stir to coat them, and then let them cook undisturbed for a few minutes until deeply browned. I flip them and continue cooking until browned all over.
I add the minced shallot and garlic and cook for about 2 minutes, stirring often, until softened. I deglaze the pan with the vegetable broth and let it simmer until reduced slightly.
I stir in the reserved pasta water, heavy cream, dijon mustard, and truffle puree, bringing everything to a gentle simmer. I season generously with salt and freshly cracked black pepper.
I add the cooked pasta directly to the sauce and toss well to coat. I let it simmer for 2 to 3 minutes until the sauce thickens and clings to the pasta. I finish with a dash or two of sherry vinegar, adjust seasoning, and divide into bowls. I serve it topped with freshly grated parmesan and minced chives or parsley.
Servings and Timing
I usually make this recipe for 2 to 4 servings. The prep time takes about 10 minutes, the cooking time is around 20 minutes, and the total time comes to roughly 30 minutes.
Variations
I sometimes swap tagliatelle for fettuccine or pappardelle depending on what I have. When I want extra richness, I add a little more cream. I also like using a mix of mushrooms, such as cremini and shiitake, for added depth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the pasta gently on the stovetop with a splash of cream or water to loosen the sauce and keep it silky.
FAQs
Does this taste strongly of truffle?
I find the truffle flavor noticeable but balanced, especially when using truffle puree sparingly.
What liquid builds the sauce base?
I rely on a flavorful broth combined with pasta water for depth and balance.
Can I make this without dijon?
I keep it in for subtle tang, but I can skip it if needed.
What pasta shapes work well?
I like long egg-based pasta, but this works with fettuccine or linguine too.
How do I avoid watery sauce?
I let the sauce simmer until it thickens and clings to the pasta before serving.
Is this dish very heavy?
I find it rich but balanced, especially with the mushrooms and herbs.
Can I add protein?
I sometimes add grilled chicken or seared scallops on top.
Do I need to wash mushrooms?
I wipe them clean with a damp cloth to avoid excess moisture.
What’s the best garnish?
I like freshly grated parmesan and chopped herbs for freshness.
Can I double the recipe?
I double it easily and use a larger skillet to avoid crowding.
Conclusion
I love this truffle mushroom pasta because it delivers big flavor with minimal effort. The creamy sauce, earthy mushrooms, and subtle truffle come together in a dish that feels indulgent, comforting, and perfect for both special nights and simple dinners at home
A luxurious yet easy truffle mushroom pasta featuring tender egg pasta tossed in a creamy, earthy mushroom sauce with subtle truffle flavor, fresh herbs, and parmesan.
Ingredients
3 tablespoons unsalted butter
12 oz cremini mushrooms, sliced
1 large shallot, minced
4 garlic cloves, thinly sliced
⅔ cup vegetable broth
1 cup reserved pasta water
1 cup heavy cream
2 teaspoons Dijon mustard
1 tablespoon truffle purée
8 oz dried egg tagliatelle pasta
2–3 dashes sherry vinegar
Kosher salt, to taste
Freshly cracked black pepper, to taste
Parmesan cheese, for serving
Minced chives or parsley, for serving
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 cup of pasta water. Drain and set aside.
Heat a large skillet over medium-high heat and melt the butter.
Add mushrooms and cook undisturbed until deeply browned, then stir and continue cooking until evenly browned.
Add shallot and garlic and cook for about 2 minutes, stirring often, until softened.
Deglaze the pan with vegetable broth and simmer until slightly reduced.
Stir in reserved pasta water, heavy cream, Dijon mustard, and truffle purée. Bring to a gentle simmer and season with salt and pepper.
Add cooked pasta to the sauce and toss to coat. Simmer 2–3 minutes until the sauce thickens and clings to the pasta.
Finish with sherry vinegar, adjust seasoning, and serve topped with parmesan and herbs.
Notes
Do not overcrowd mushrooms to ensure proper browning.
Add extra cream or pasta water if the sauce thickens too much.
Use truffle purée sparingly to avoid overpowering the dish.
