Penne Pasta in Truffled Cream Sauce with Crispy Portobello Mushroom

This is a mushroom-themed pasta dish. The long pasta is paired with a rich truffle white sauce and includes an entire large portobello mushroom. To enhance the texture, the portobello is sautéed with Parmesan cheese, giving it a crispy texture that adds more layers of flavour to the dish. This is a dish suitable for vegetarian as well!

Ingredients

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Penne	200g
Portobello Mushroom	2 each
Shallot (brunoise)	2 each
Heavy Cream	200ml
Parmesan Cheese / Vegan Cheese	100g
Truffle Paste	3-4 tsp
Salt	2 pinches
Ground Black Pepper	to taste
Parsley	to taste

Steps

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1. Bring a pot of water to a boil, add 1 tablespoon of olive oil, and cook the penne pasta for 7 minutes. Once cooked, drain and set aside.

2. Heat a pan over medium heat, add a suitable amount of oil, and sear the large mushrooms. Season with a pinch of salt and black pepper, and cook each side for 1 minute.

3. Take half of the cheese and fill the concave side of the mushrooms. To make the cheese crispy, flip the mushrooms over.

4. Cover the pan with a lid and cook for 1 minute. Then, turn off the heat.

5. Clean the pan and heat it over medium heat. Add a suitable amount of oil and sauté the shallots until fragrant. Then, add the heavy cream, the remaining cheese, and a pinch of salt. Bring to a boil, then immediately add the black truffle paste, stirring to combine, and turn off the heat (truffles should not be cooked for too long).

6. Pour in the cooked pasta and toss to combine thoroughly.

7. Transfer to a plate, top with the mushroom steak and crispy cheese, and it's ready to enjoy!