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Pasta with Wild Mushrooms

Pasta with Wild Mushrooms Recipe

  • Kosher salt
  • 2 to 3 tablespoons olive oil
  • 2 cups tripolini pasta
  • 8 to 10 ounces wild mushroom stems or domestic mushrooms, or a combination of both, cleaned
  • 2 tablespoons olive oil
  • 2 stalks celery, cut into small dice
  • 1 medium carrot, peeled and cut into small dice
  • 8 shallots, cut into small dice
  • Chicken Stock or low-salt canned chicken broth to cover (about 1 cup)
  • 1½ cups heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • About 1½ cups thinly sliced wild mushrooms (shiitake, cremini, chanterelles)
  • 4 tablespoons truffle juice or truffle oil (available at specialty food shops), optional
  • Kosher salt
  • Freshly ground black pepper
  • Minced parsley or chives, for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 750kcal (37%)
Total Fat 61g (94%)
Saturated Fat 24g (122%)
Cholesterol 122mg (41%)
Total Carbohydrate 44g
Dietary Fiber 5g
Sugars 2g
Protein 9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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