Winter is truffle season in Canberra, but at $2500 per kilogram this is not a mushroom you use every day or in great abundance ever. Last month, however, my mum came to visit and that provided a great excuse to indulge and make a truffle pasta.
We kept the pasta simple to let the flavour and richness of the truffle really shine.
My local farmers market sells truffles as well as amazing fresh pasta. We opted for one small black truffle and 2 balls of fresh spinach fettuccini. We also used garlic, a smokey sheep cheese, fresh button mushrooms, baby spinach, cream and salt.
We started by thinly slicing the garlic, truffle, mushrooms and cheese. In a fry pan we lightly sautéed the button mushrooms, garlic and baby spinach, toward the end we added half the finely sliced truffles.
In a saucepan we boiled the pasta for 5 minutes until al dente. We strained the pasta and returned it to the saucepan with ¼ cup cream and the sautéed spinach and mushrooms.
We enjoyed this wine with a McLaren Vale 2012 Grenache. In hindsight, I think a heavier wine such as a Shiraz would have complemented this dish better.
Outcome: This is the first time I have had truffles, they have a very strong smell and flavour – very earthy. It was great for a treat, but I don’t think truffles are something I will be rushing out to buy each winter weekend.
Ingredients: 10g black truffle, 4 medium button mushrooms, handful baby spinach, 1 clove garlic, 2 person serve of fresh pasta, 20g smokey sheep cheese, ¼ cup cream, salt.
Equipment: chopping board and knife, saucepan, frypan
- Finely chop the truffle, mushrooms, garlic and sheep cheese
- In the frypan sauté the garlic, button mushrooms and spinach. For the last minute add half the truffles
- While the mushrooms and spinach are sautéing boil the pasta for five minutes until al dente
- Drain the pasta and return to the sauce pan, add the contents of the frypan and the cream, stir.
- Serve topped with the rest of the truffles and the sheep cheese.