Truffled mushroom pasta with burrata
NUTRITION: PER SERVING
FAT: 36.5G (19.1G SATURATED)
CARBOHYDRATES: 66.5G (3G SUGARS)
Knob of butter
1 tbsp olive oil, plus a drizzle
200g mixed wild mushrooms, brushed to remove any grit
Bushy rosemary sprig, leaves stripped and chopped
1 fat garlic clove, sliced
Glug white wine or sherry
4 tbsp crème fraîche
2 tsp truffle oil
2 tbsp chopped flatleaf parsley
100g burrata ball (vegetarian if need be)
¼ black truffle (buy online from places such as thetruffle), shaved or sliced thinly
Grated parmesan or vegetarian alternative to serve
Cook the pasta in a large pan of salted boiling water until al dente. Drain lightly, reserving a cup of the cooking water.
Heat the butter and oil in a deep frying pan, then add the mushrooms, half the rosemary and a pinch of salt and pepper. Fry over a medium-high heat until the mushrooms are golden brown, then add the garlic and fry for 1 minute more.
Add the wine to the mushrooms, bubble for a minute, then stir in the crème fraîche, truffle oil and most of the parsley. Toss the pasta with the mushrooms in the pan to coat in the sauce, then add 1-2 splashes of pasta cooking water until it’s silky and saucy.
Serve the pasta and mushrooms with the burrata on a platter to share (or divide between 2 plates), topped with the shaved truffle, grated cheese, remaining herbs and an extra drizzle of olive oil.