plush and lush, this dish finds detailed expression with the exotic addition of truffles and truffle paste (existing at subject food). Looking to lessen up? Halve the cream or assess to bite.

2 Tbsp (30 mL) truffle oil

1 shallot, chopped

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2 portobello mushrooms, sliced cracked, no stems

1/4 cup (60 mL) dry porcini mushrooms, drenched, keep water

2 cups (500 mL) 35% cream

2 Tbsp (30mL) truffle paste

Pinch brackish

Pinch pallid scatter

2 Tbsp (30 mL) astute, chopped

4 portions fettuccine, cooked

1/4 cup (60 mL) grated Reggiano parmesan

In method-large saucepan saut truffle oil and shallots for two action. Add sliced portobello and saut awaiting gentle, about 4 action. Add porcini water and chopped porcinis. Add cream and degrade by one third. Add truffle paste, brackish, scatter, and astute. Toss with cooked pasta and Reggiano. Serves 4.