Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g pasta, (parpadelle)
- 300 g mushrooms, kin oyster mushrooms (approx. 4 lare)
- 1 small onion (s)
- 1 large clove garlic
- 3 tablespoon olive oil
- 0.5 dl ½ sherry
- 4 sprigs thyme
- 1 ½ dl cream
- 1 tablespoon cream, (truffle cream - Crema di Tartufo)
- salt and pepper
- lemon juice
- in Parmesan, chips
Print Recipe
Pin Recipe Instructions
- Cut the mushrooms lengthways into narrow slices.
- Chop the onion and garlic, pluck the thyme leaves from the branches.
- Cook parpadelle al dente.
- Heat the olive oil in a frying pan, sauté the onion briefly, add the mushrooms and steam the whole thing for about 2 minutes. Then add the garlic and continue steaming for about 8-10 minutes over medium heat. Just before the end, add the thyme. Deglaze with the sherry, reduce briefly. Pour in the cream, stir in the truffle cream, season with salt and pepper and a little lemon juice.
- Mix in the parpadelle briefly and serve, with freshly planed parmesan shavings if you like.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below