Thanks to Chef Jordan Lloyd for sharing this treasure from the Bartlett Pear Inn. Choose fresh, local ingredients and follow Chef's instructions (note his great tips on the buttery glaze) to create this romantic dish for two.
Ingredients
- 1 pound dried pappardelle pasta
- 4 ounces truffle butter
- 1 ounce pasta water or stock
- 1 ounce grated Parmesan cheese
- 1 ounce local organic semi hard cow’s milk cheese (I use Chapel Creamery Talbot Reserve)
- Small bunch ) mushrooms (Maitakes or Oyster Mushrooms are Best
- 1 clove garlic, minced
- 1 shallot, minced
- 1 Tablespoon butter
Instructions
Boil the pasta for 8-10 minutes in salted water. Save some water and drain the rest.
In a medium size sauté pan with the reserved pasta water, add the truffle butter. Turn the stove to medium heat and begin to heat the butter and water together. Move the butter around the pan with the water constantly until a beautiful glaze has developed. If the pan gets too hot the butter will separate and the sauce will become very greasy. Go nice and easy. Once you have developed your glaze, add your cooked pasta. Season with salt. Toss in your grated parmesan.
Heat a small sauté pan on the stove until just smoking hot with a very thin layer of canola oil in the pan. Add the cleaned mushrooms to the hot pan. Allow the mushrooms to begin to get golden brown, flip over and do the same. Add the minced garlic and shallots. Allow to cook just a moment; finish the mushrooms with the tablespoon of butter. Set Aside.
Put the nicely glazed pasta into the serving dish of your choice and add more cheese. Top with the sautéed mushrooms and serve. Enjoy!
Recipe courtesy of Chef Jordan Lloyd at the Bartlett Pear Inn and Bakery, Easton, Maryland.
