Wild Mushroom Pasta With Truffle Butter Recipe

Ingredients For Wild Mushroom Pasta With Truffle Butter Recipe

• 8 ounce Fresh or dried fettucine
• 0.25 cup Extra virgin olive oil
• 1 Shallot, finely chopped
• 10 ounce Mixed wild mushrooms, such as oyster, white beech and shiitake, sliced
• Kosher salt
• 4 ounce White button mushrooms, sliced in 1/2
• 0.25 cup Dry white wine
• 2 Garlic cloves, pressed or finely chopped
• 1 tablespoon Chopped fresh thyme
• 0.5 teaspoon Black pepper
• 3 tablespoon Truffle butter, substitute with white truffle oil or unsalted butter
• 0.5 cup Grated parmesan cheese