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20m
20m
Intermediate
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3 | tablespoons | Vegetable Oil |
1/4 | cup | Butter, melted |
1 | medium | onion, chopped |
6 | cloves | garlic, minced |
2 | cups | Shiitake mushrooms, sliced |
2 | pieces | Portobello Mushroom |
1 | To Taste | Water |
1 | can | NESTLÉ® Cream 300g |
1 | cup | Water |
2 | teaspoons | fine salt |
1 | To Taste | freshly ground black pepper |
2 | tablespoons | Truffle Oil |
300 | grams | linguini, cooked al dente |
Step 1 | Heat olive oil and butter in a pan. |
Step 2 | Sauté onions and garlic until fragrant but not brown. |
Step 3 | Stir in all mushrooms and cook for 3 minutes. Pour in NESTLÉ® Cream and mushroom water. |
Step 4 | Simmer over low heat for an additional 2 minutes. Season with salt and pepper. Remove from heat. |
Step 5 | Drizzle mushroom cream sauce with truffle oil if desired. Toss prepared sauce with cooked pasta. Serve immediately. |
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