Stuffed Mushroom Tagliatelle in a Truffle Cream Sauce
Stuffed Mushroom Tagliatelle in a Truffle Cream Sauce
by CulinaryCollage
5 Comments
CulinaryCollage
Mushroom Tagliatelle is one of my favorite pasta dishes, and a while ago I had the idea to elevate the dish with boursin, fontina, parmesan, and sweet Italian sausage-stuffed mushrooms. While the stuffed mushrooms are intended to be the star of the show, the addition of truffle butter and truffle salt in the cream sauce renders a subtle mushroom-forward flavor throughout the entire dish. I will share the recipe soon!. If you decide to try it I hope you enjoy!
CulinaryCollage
Recipe:
Ingredients:
14 oz. tagliatelle 1 cup chicken stock (I used homemade)
¾ cup heavy cream ½ cup parmesan 2 cloves garlic, finely minced 4 tablespoons truffle butter 1 tsp fresh thyme (optional) Salt or truffle salt to taste red pepper flakes to taste Fresh flat leaf Italian parsley for garnish
16 fresh baby bella mushrooms 8 oz. Italian sausage, casings removed ½ a shallot, minced 1 5.2 oz. container of garlic & herb boursin cheese
2 tablespoons of plain, full fat cream cheese ¾ cup shredded cheese (I used a mixture of fontina, asiago, and parmesan) ⅓ cup Panko bread crumbs 3 tablespoons of butter
Preheat oven to 375 degrees F and lightly coat a baking sheet with olive oil.
Over medium heat, add 1 tablespoon of butter and the minced shallots for 3-4 minutes until softened; set aside once done.
Add sausage to the pan and break into crumbles with a fork, cooking for about 5 minutes.
In a medium bowl, combine boursin cheese, cream cheese, shredded cheese mixture, shallots, Italian sausage, and the Italian sausage drippings from cooking until well combined.
Generously stuff mushroom caps with the sausage and cheese mixture.
Melt 2 tablespoons of butter and toss with Panko bread crumbs to coat; top stuffed mushroom caps with buttery Panko mixture.
Place the mushrooms in the preheated oven for about 20 minutes or until the tops are golden brown.
While the stuffed mushrooms are baking, add 2 freshly minced garlic cloves into a pan with the truffle butter over medium heat, stirring so it doesn’t burn. Add in chicken stock and simmer until sauce starts to thicken and reduce.
Meanwhile, cook Tagliatelle pasta in salted, boiling water until al dente (usually for about 7 to 8 minutes).
Turn heat on low and stir in heavy cream, thyme, red pepper flakes, and truffle salt to taste. Incorporate pasta and parmesan cheese until sauce starts to thicken and thoroughly coats the pasta.
Arrange 4 stuffed mushrooms on each plate of pasta, garnishing with freshly chopped flat leaf parsley and parmesan cheese if desired. Enjoy! 😀
Snarkybish03
Yesssss i want so bad! Id like the mushrooms stuffed with seafood like red lobster but otherwise perfect
brownishgirl
Sauce looks rough,but excellent idea!
Personal_Road2145
oh my god this sounds great as i am obsessed with mushrooms
5 Comments
Mushroom Tagliatelle is one of my favorite pasta dishes, and a while ago I had the idea to elevate the dish with boursin, fontina, parmesan, and sweet Italian sausage-stuffed mushrooms. While the stuffed mushrooms are intended to be the star of the show, the addition of truffle butter and truffle salt in the cream sauce renders a subtle mushroom-forward flavor throughout the entire dish. I will share the recipe soon!. If you decide to try it I hope you enjoy!
Recipe:
Ingredients:
14 oz. tagliatelle
1 cup chicken stock (I used homemade)
¾ cup heavy cream
½ cup parmesan
2 cloves garlic, finely minced
4 tablespoons truffle butter
1 tsp fresh thyme (optional)
Salt or truffle salt to taste
red pepper flakes to taste
Fresh flat leaf Italian parsley for garnish
16 fresh baby bella mushrooms
8 oz. Italian sausage, casings removed
½ a shallot, minced
1 5.2 oz. container of garlic & herb boursin cheese
2 tablespoons of plain, full fat cream cheese
¾ cup shredded cheese (I used a mixture of fontina, asiago, and parmesan)
⅓ cup Panko bread crumbs
3 tablespoons of butter
Preheat oven to 375 degrees F and lightly coat a baking sheet with olive oil.
Over medium heat, add 1 tablespoon of butter and the minced shallots for 3-4 minutes until softened; set aside once done.
Add sausage to the pan and break into crumbles with a fork, cooking for about 5 minutes.
In a medium bowl, combine boursin cheese, cream cheese, shredded cheese mixture, shallots, Italian sausage, and the Italian sausage drippings from cooking until well combined.
Generously stuff mushroom caps with the sausage and cheese mixture.
Melt 2 tablespoons of butter and toss with Panko bread crumbs to coat; top stuffed mushroom caps with buttery Panko mixture.
Place the mushrooms in the preheated oven for about 20 minutes or until the tops are golden brown.
While the stuffed mushrooms are baking, add 2 freshly minced garlic cloves into a pan with the truffle butter over medium heat, stirring so it doesn’t burn. Add in chicken stock and simmer until sauce starts to thicken and reduce.
Meanwhile, cook Tagliatelle pasta in salted, boiling water until al dente (usually for about 7 to 8 minutes).
Turn heat on low and stir in heavy cream, thyme, red pepper flakes, and truffle salt to taste. Incorporate pasta and parmesan cheese until sauce starts to thicken and thoroughly coats the pasta.
Arrange 4 stuffed mushrooms on each plate of pasta, garnishing with freshly chopped flat leaf parsley and parmesan cheese if desired. Enjoy! 😀
Yesssss i want so bad! Id like the mushrooms stuffed with seafood like red lobster but otherwise perfect
Sauce looks rough,but excellent idea!
oh my god this sounds great as i am obsessed with mushrooms