Try a flavorful compination of Fettuccine with Truffle Oil, Oyster Mushrooms, and Cherry Tomatoes Recipe , enhanced with a touch of truffle oil. This dish is a delightful blend of textures and tastes, perfect for a satisfying meal for two.
Ingredients (for 2 servings)
270g Fettuccine
100g Oyster mushrooms
1 clove of garlic
10g parsley
20g Parmesan cheese
4g vegetable broth
30g Panko breadcrumbs
150g baby king oyster mushrooms
200g vegan cooking cream
1 tsp truffle oil
100ml water
Salt / Pepper
In a large pot, bring plenty of water to a boil. Cook the fettuccine until al dente, about 12 minutes, depending on your preference. While cooking, continue with the recipe.
In a tall mixing bowl, mix water with vegetable broth.
Tear oyster mushrooms into strips about 1 cm wide. Quarter or halve baby king oyster mushrooms depending on size. Peel and finely chop garlic. Pluck parsley leaves and finely chop.
In a large frying pan, heat 1 tablespoon of oil over low heat. Add Panko breadcrumbs, half of the chopped parsley, and a pinch of salt. Toast for about 3 minutes until the breadcrumbs are lightly browned. Remove the toasted breadcrumbs from the pan and place them in a small bowl.
In the same large frying pan, heat 1 tablespoon of oil. Add the mushrooms and sauté over high heat for 3-4 minutes until they begin to brown. Stir the mushrooms briefly, add the chopped garlic, and sauté for another 2 minutes. Deglaze with the cooking cream, stir in the prepared vegetable broth, and let it simmer for another 1-2 minutes. Season with salt and pepper.
Add the cooked pasta to the pan after its cooking time. Add Parmesan cheese, cherry tomatoes, and remaining parsley to the mushrooms, and mix well.
Divide the pasta onto plates, garnish with the breadcrumbs and drizzle with truffle oil. Serve and enjoy!
