MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Isaac Mizrahi's Mushroom Truffle Spaghetti
Categories: Pasta, Vegetables, Mushrooms, Herbs, Dairy
Yield: 12 servings

3 tb Extra-virgin olive oil
2 tb Unsalted butter
1 lg Onion; in matchsticks
4 cl Garlic; minced
8 c Mushrooms; cleaned, washed,
- sliced
Salt
2 tb Fresh sage; minced, divided
1 1/2 c Chicken stock
1 lb Spaghetti
2 1/2 tb Truffle paste
1/3 c Cream
Salt & fresh ground pepper

Boil water with plenty of salt for the spaghetti.

Over medium-high heat, in a large frying pan, heat oil
and butter. Saut onion for 2-3 minutes, until opaque.
Add minced garlic, and cook for about one minute,
stirring constantly, being careful not to burn it. Mix
in mushrooms. (It may seem like a lot in the pan, but
the mushrooms will reduce eventually. Also if it seems
like the oil and butter are absorbed too quickly by the
mushrooms, dont worry, add another tablespoon or so of
olive oil). Cook 3-5 minutes, adding a pinch of salt in
the last stages.

Add half of the sage, increase to high heat and add
chicken stock. Bring to a boil, then reduce heat and
simmer for 8 minutes.

At this point, drop the spaghetti into the boiling water
and cook for 8 minutes. Note: Do not cook it for the
recommended 12 minutes, because it should be undercooked
when it goes into the ragu.

After the mushroom mixture has been simmering for 5
minutes, add truffle paste and simmer for another
minute. Add cream and simmer 2 minutes.

Pull the pasta from the cooking water with tongs,
placing it directly into the sauce. Add remaining sage,
salt and pepper to taste and simmer for 2 more minutes.
If the ragu seems dry, add some of the starchy pasta
cooking water as needed. Serve immediately and garnish
each bowl with freshly grated Pecorino Romano.

Serves: 4 servings

RECIPE FROM: https://www.rachaelrayshow.com

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