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- Source: Essence Of Emeril EE2428
- Dish Type: Appetizer
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Confit of Wild and Exotic Mushrooms with Pasta Rags, White Truffle Oil, Shaved Truffles, and Parmigiano-reggiano Cheese
Instructions
Bring a pot of salted water to a boil. Drop the pasta in the water and cook for about 3-4 minutes, or until the pasta is al dente. Remove from the heat and drain. Toss the pasta with 1 tablespoon of the confit oil. Season with salt and white pepper. In a saute pan, heat the remaining oil. Saute the mushrooms for 1 minute. Add the shallots and garlic.
Yield: 4 servings
Ingredients
- 1/2 pound pasta rags, (pasta sheets torn into 2-inch pieces)
- 2 tablespoons of mushroom confit oil
- 1 pound confit mushrooms
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 small black truffle
- 4 ounces grated Parmigiano-Reggiano cheese
- Drizzle of white truffle oil
- Freshly ground black pepper
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