MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Isaac Mizrahi's Mushroom Truffle Spaghetti
 Categories: Pasta, Vegetables, Mushrooms, Herbs, Dairy
      Yield: 8 servings
 
      3 tb Extra-virgin olive oil
      2 tb Unsalted butter
      1 lg Onion; in matchsticks
      4 cl Garlic; minced
      8 c  Mushrooms; cleaned, washed,
           - sliced
           Salt
      2 tb Fresh sage; minced, divided
  1 1/2 c  Chicken stock
      1 lb Spaghetti
  2 1/2 tb Truffle paste
    1/3 c  Cream
           Salt & fresh ground pepper
 
  Boil water with plenty of salt for the spaghetti.
  
  Over medium-high heat, in a large frying pan, heat oil
  and butter. Sauté onion for 2-3 minutes, until opaque.
  Add minced garlic, and cook for about one minute,
  stirring constantly, being careful not to burn it. Mix
  in mushrooms. (It may seem like a lot in the pan, but
  the mushrooms will reduce eventually. Also if it seems
  like the oil and butter are absorbed too quickly by the
  mushrooms, dont worry, add another tablespoon or so of
  olive oil). Cook 3-5 minutes, adding a pinch of salt in
  the last stages.
  
  Add half of the sage, increase to high heat and add
  chicken stock. Bring to a boil, then reduce heat and
  simmer for 8 minutes.
  
  At this point, drop the spaghetti into the boiling water
  and cook for 8 minutes. Note: Do not cook it for the
  recommended 12 minutes, because it should be undercooked
  when it goes into the ragu.
  
  After the mushroom mixture has been simmering for 5
  minutes, add truffle paste and simmer for another
  minute. Add cream and simmer 2 minutes.
  
  Pull the pasta from the cooking water with tongs,
  placing it directly into the sauce. Add remaining sage,
  salt and pepper to taste and simmer for 2 more minutes.
  If the ragu seems dry, add some of the starchy pasta
  cooking water as needed. Serve immediately and garnish
  each bowl with freshly grated Pecorino Romano.
  
  RECIPE FROM: https://www.rachaelrayshow.com
  
  Uncle Dirty Dave's Archives
 
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