Phony Black Truffle Pasta

Nov 23

Can't afford real truffle? Neither can we. Let’s fake it together.

Ingredients

(Serves 4-6)

2 tbsp olive oil
3 tbsp unsalted butter
2 tbsp cup flour
1 medium package of sliced white mushrooms
500 g of your favourite noodle (I like fusilli because the sauce gets stuck in its crevices)
3 diced chicken breasts
1 boullion cube (chicken)
2 cups milk
1 cup cream
1/4 cup parmesan cheese
Fresh ground pepper to taste
And the not-so-secret ingredient: ~1 tbsp Black Truffle Sea Salt from Evoolution (depending on how truffle-y you want it)

In a large pot, bring water to a boil and cook pasta according to the instructions. Strain and set aside, mixing in ~1 tbsp of olive oil so the pasta doesn’t stick together
In a medium-sized wok on medium heat, add olive oil
Shortly after, add the mushrooms and cook for 3 minutes or until golden brown
Add the chicken breasts, and season with pepper & a few pinches of Black Truffle Sea Salt (a little goes a long way—add until fragrant)
Once the chicken is browned, take the mushrooms and chicken off the heat and place in a dish on the side
Put the wok back on medium heat and add the butter
30 seconds after it is fully melted and the butter has slightly browned, add flour and whisk together to create a paste (or as the pro chefs call it: a roux)
Slowly add milk while whisking and bring to a boil
Add bouillon cube and whisk until it is fully disintegrated
Whisk in cream, ensuring there are no chunks
Add 1/2 tbsp Black Truffle Sea Salt to the mixture
Add chicken & mushrooms into the sauce mixture, and cook for an additional 5 minutes
Combine the pasta & sauce
Enjoy and fake your friends & family into thinking you can afford truffles!