8 ounces uncooked pappardelle pasta (fettuccine or linguine are other great options)

2 Tablespoons salted butter

1 Tablespoon of olive oil

10 oz mushrooms, sliced about 1/8″ thick (oyster, shitake, café, baby bella, white button, etc.)

¼ teaspoon salt

¼ teaspoon pepper 

3 garlic cloves, minced

1/2 Cup dry white wine (or substitute with more broth)

1/2 Cup chicken broth (or veggie broth)

1/2 Cup heavy cream 

1/2 Cup Wood River Creamery Black Truffle Cheddar Gruyere cheese, grated

Optional garnishes: extra Black Truffle Cheddar Gruyere cheese, grated parmesan, fresh parsley

1. Cook pasta in salted water for 1 minute less than the time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup of cooking water and set it aside, then drain.
2. Melt butter and heat oil in a large skillet over medium heat.
3. Add mushrooms, salt, and pepper, and cook until most of the liquid has released and evaporated, stirring often.
4. When the mushrooms begin to get golden, add the garlic and cook until fragrant (30 seconds – 1 minute).
5. Add the wine and stir, scraping the bottom of the skillet. Simmer until the wine is mostly evaporated.
6. Add the broth, cream, and ¼ Cup of the reserved pasta water, and allow to simmer for 2-3 minutes to thicken a bit.
7. Turn off the heat and add the shredded Black Truffle Cheddar Gruyere cheese, stirring to melt into the sauce.
8. Transfer the cooked pasta into the sauce, toss for 1 – 2 minutes until the sauce thickens and coats the pasta. If the sauce is too thick, add additional splashes of reserved pasta cooking water until your desired consistency is reached.
9. Taste the pasta and add more salt and pepper as needed.
10. Serve immediately, garnished with additional cheese and parsley, if desired, and enjoy!

Recipe & Photos Courtesy of Our Love Language is Food