Penne with Cremini Mushrooms & White Truffle Oil
1 lb penne pasta (*Vicidomini Penne)
2 lb cremini mushrooms, diced
3 shallots, chopped
4 tablespoons chopped flat leaf parsley
2 tablespoons chopped chives
1/2 cup aged Parmesan Reggiano, shaved
8 tablespoons Seasons FS-17 Extra Virgin Olive Oil or Family Reserve Extra Virgin Olive Oil
2 tablespoons Seasons White Truffle Oil (add more to taste)
1 tsp Kosher Salt (for water)
*Murray River Salt, to finish
Cracked Black Pepper, to taste (*La Boite Pierre Poivre No. 7)
Bring a large pot of water to a boil. Add 1 tsp of kosher sea salt to boiling water. Add penne pasta and follow package cooking directions.
Meanwhile, in a sauté pan, add 8 tbsp FS-17 extra virgin olive oil over medium heat. Add shallots to the pan and sauté for about 2 minutes. Wash, then dice cremini mushrooms and add to sauté pan with shallots. Continue to sauté for another 5 minutes, until mushrooms become soft. Add parsley, sauté for an additional minute.
Drain pasta. Transfer pasta to a large bowl and add the cremini mushroom and shallot mixture. Season with Murray River salt and cracked black pepper. Toss for about one minute.
Serve immediately and finish each plate with shaved parmesan cheese and 1/2 tbsp chopped chives followed by 1/2 tbsp of Seasons White Truffle Oil (add more to taste).
* available for purchase at Seasons