It’s funny where you might stumble upon a recipe. Sure, there are sites that are dedicated to recipes, such as Epicurious and blogs like this one. There’s the back of a package – like the Nestle Toll House chocolate chips and their famous cookie. One place I hadn’t anticipated, though, was when I went to Cypress Grove’s website to read up on their newest addition to their cheese line up, Truffle Tremor.

When I was putting together a cheese course of local cheeses, and I picked up Truffle Tremor in part because I love Cypress Grove’s Humboldt Fog, so I thought I’d try the newest cheese on the block. The Tremor was so good, so creamy, that I decided to pop over to the website to find out more about it. That’s where I stumbled upon recipes.

To be fair, I only read one recipe, and I was hooked. It was a fettucine made with Truffle Tremor. Low and behold, I actually had all of the ingredients in my refrigerator, with the exception of fettucine. So I substituted some fusilli and made a quick lunch for one.

Truffredo
Adapted from CypressGrove.com
Credit Steve Brackenbury, Cypress Grove Chevre, Inc.
Serves 2

6 ounces fusilli pasta (or fettucine, if you prefer)
1 tablespoon olive oil
2 tablespoons butter
6 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon chives, chopped
1 tablespoon fresh Italian parsley, chopped (plus more for garnish)
1/3 cup heavy cream
2 oz Truffle Tremor with rind removed
1 tablespoon Italian parmesan cheese, finely grated
1 pinch nutmeg
White pepper, to taste
Salt

Bring a large pot of water to a rolling boil. Add pasta and season with salt, cooking just short of package directions (I cooked mine for 10 minutes instead of 12 minutes). Be sure to reserve pasta water.

Heat butter and olive oil in a skillet over medium-low heat. Saute mushrooms until tender. Add garlic, chives and parsley to skillet. Saute for one minute, then transfer to a separate dish.

Heat the cream in the skillet over low heat. Stir in Truffle Tremor until it is combined with the cream. Add parmesan cheese, nutmeg and white pepper. Stir the mushroom mixture back into the cream.

When fusilli is al dente, use a slotted spoon to transfer the pasta to the cream sauce. Stir to coat the pasta, and add pasta water until the sauce is thinned a bit to a creamy consistency that coats the pasta.*

Once the pasta is coated and the mushrooms are warmed through, transfer to serving plates. Garnish with a bit of the parsley if desired and serve immediately.

* The key to a great fettucine is not overwhelming the pasta with cream sauce. Make a scant amount of cream sauce that is thinned with the starchy pasta water, and let the al dente pasta soak up most of the sauce, so there is very little left in the bottom of your bowl.

Filed under:
Comfort food, Gourmet, Lunch, Quick and Easy, Vegetarian by Courtney