Triple Mushroom Pasta (Serves 4, Vegetarian- contains dairy)

At the hospital, where I work, they have a place where they make fresh pasta to order. Wanting to indulge, I tried their mushroom pasta, as recommended by a friend  . If I had to pick only 1 cooked vegetable to have for the the rest of my life it would probably be mushrooms. Anyway back to pasta it was amazing! (Maybe just a little soupy). The mushrooms along with the truffle oil where very heady, the pasta was fresh and Al dente , and the cream really rounded out the richness of the dish. Of course I ask for parmasen on mine, who doesn't love parmesan ? Actually I know one person, but I have learnt to accept that, since she is after all one of my sisters. 

Ingredients 

2 tablespoons of cream cheese

2 teaspoons of Black truffle oil 

Heres what I use. Cheaper and cheerful 

500g Tagliatelle or Linguine 

6 gloves of garlic crushed

 Double cream 

60 g Salt for boiling pasta 

1 TSP of salt

200g Shiitake Mushrooms

150g Closed cup Mushrooms 

300 g Chestnut Mushrooms 

Double cream

To serve

Parmasen (optional)

I have tried it with black pepper and butter. I find either will interfer with the spiciness of the truffle oil. 

    1. Get a large pan of water boiling- In a large pan filled 3/4 of the way up with water bring it to a boil ( not adding your salt before boiling allows the water to come to boil faster). Add your 1/4 cup= 60 g of salt to water. 

    2.Meanwhile, get your mushrooms cooking- put you frying pan over between medium. This may take up to 5 minutes, just be patient. Now add a tablespoon of olive oil. Throw in all of your mushrooms ensuring that a lot of them touch are touching the bottom of the pan. Try not to stir and allow to colour. It should again take about 5 minutes. You will notice that any water comming out of the mushrooms will evaporate. This means the mushroom flavour will intensify. After 5 minutes, flip mushrooms over and allow to cook for another 5 minutes on that side. Remove from pan and set aside. 

    3.Turn off your heat, and throw in your onions, and a pinch of salt, after a minute, once the frying pan has cooled a little turn heat on medium. Allow onions to cook gently for at least 10 minutes until caramelized.

    4.Next, add your garlic and allow to cook out until fragrant. Throw your mushrooms back in, and then add the cream cheese and cream. Allow to cook for 10 minutes. Meanwhile throw your pasta into the boiling water prepared earlier, and cook as recommended on its packet instructions 

    5.Drain pasta, and mix pasta in with mushroom mix. Turn off heat, add truffle oil,  and top with parmesan, if using . Give everything a stir.