We recently discovered a delicious yet rather under-rated mushroom, the black trumpet (or trompette de la mort). When dried, it acquires some black truffles notes. Here we used it to give a distinctive flavour to fresh pasta with cream.
INGREDIENTS for 2 people:
- 250gr fresh egg tagliatelle
- 15gr dried black trumpet
- 125ml cream
- a spoon of olive oil
- OPTIONAL: grated parmesan
Revive the mushroom in warm water for 1 hour, and rinse them well afterwards (3-4 times).
If using the whole mushrooms, chop them coarsely. Stir-fry them with the olive oil on a large pan. Bring water to boil and cook the pasta (if fresh pasta this will take about 2-3 min). Meanwhile, add the cream to the mushrooms and warm it up, so that the pasta can fully absorb it. As the pasta is cooked, strain it and add it to the cream+mushrooms sauce, stir well and serve.
Grate some parmesan on top to enhance the taste and enjoy 🙂