Truffle Mushroom Cream Spaghetti
Ingredients
Scale
- 500g spaghetti noodles , cooked according to package direction
- 1 tbsp olive oil
- 6 cloves garlic, minced
- 200g kibbled shiitake mushroom, soaked in water until rehydrated and then sliced
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup reserved mushroom water
- 1 can condensed cream of mushroom soup
- 2 cup heavy cream (or all-purpose cream)
- 1 cup water
- 1 chicken cube
- grated parmesan cheese
- salt and pepper to taste
- 1 tbsp Truffle oil
Instructions
- Heat olive oil in a pot and sauté garlic until fragrant.
- Add sliced shiitake mushrooms and cook for 2-3 minutes. Season with about ¼ tsp salt. remove from pan and set aside.
- In the same pan, melt butter. Add flour and stir to form a roux. Add water and mushroom water and whisk until free of lumps.
- Pour in condensed cream of mushroom soup and heavy cream. Add the chicken cube and shiitake mushroom.
- Whisk to combine and simmer for 4 minutes.
- Season with salt and pepper. Turn off heat, add truffle oil and give it a quick stir.
- Scoop over pasta on a plate and sprinkle with grated parmesan cheese on top.