Wild Mushroom & Truffle Cream Tagliatelle Nests : Elegant Umami Comfort
This Wild Mushroom & Truffle Cream Tagliatelle brings rustic luxury to the table. Earthy wild mushrooms are folded into a silky truffle cream sauce, then twirled into individual pasta “nests” and baked until just golden. It’s a dish made for dim-lit dinners, with rich flavor, elegant presentation, and cozy fall-winter vibes all wrapped into one.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
12 oz tagliatelle pasta
2 tablespoons olive oil
1 tablespoon butter
2 cups mixed wild mushrooms (shiitake, cremini, oyster), sliced
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan
1 tablespoon truffle oil (plus more for drizzling)
Salt and pepper to taste
Fresh thyme for garnish
Optional: shaved truffle for serving
Instructions
Preheat oven to 375°F (190°C). Grease a muffin tin or small ramekins.
Cook tagliatelle until just al dente. Drain and set aside.
In a skillet, heat olive oil and butter. Sauté mushrooms until golden and tender. Add garlic and cook for 1 more minute.
Stir in cream, Parmesan, and truffle oil. Simmer for 3–4 minutes until slightly thickened. Season with salt and pepper.
Toss pasta in the sauce until fully coated.
Twirl portions into “nests” using a fork and spoon, and place into the prepared tin or ramekins.
Bake for 10–12 minutes until the edges are just crisp.
Drizzle with extra truffle oil, garnish with thyme, and serve warm.
Nutrition
- Calories: 510
- Fat: 29g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g