Linguini with Mushrooms and Truffle Cream Sauce
2 tablespoons butter
1 shallot, minced
2 cloves garlic, crushed
2 sprigs thyme leaves stripped and finely chopped
450gm mixed mushrooms, sliced (button, oysters and chanterelles work well)
Quarter cup red wine
1 cup cream
2 tablespoons Pukara Estate Truffle Extra Virgin Olive Oil
5 sprigs parsley leaves removed and roughly chopped
230gm linguini cooked al-dente
Melt the butter in a skillet over medium heat. Add the shallot and garlic, saute until the shallot becomes translucent. Add the thyme and mushrooms; turn the heat up to medium-high. Cook until the mushrooms are tender, about 4 minutes.
Add the wine, and reduce. When the wine has almost reduced, add the cream. Cook the cream until it forms a thick sauce, about five minutes and stir through the Truffle EVOO.
Add the cooked pasta to the sauce and stir well. Sprinkle with chopped parsley and serve immediately.