Continue to cook, stirring constantly, for another minute. Add the butter and flour and mix with a wooden spoon to form a paste. Reduce the heat to medium under the Dutch oven. ![]() Remove the cooked mushrooms to a plate and drizzle with the truffle oil. Cook, stirring occasionally, until softened and beginning to brown. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Drain and set aside, reserving about 1 cup of the pasta-cooking water. ![]() ![]() Set aside.įor the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl.
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