Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Confit Of Wild And Exotic Mushrooms With Pasta Rags, White Truffle Oil, Shaved Truffles, And Parmigiano-reggiano Cheese

  • Yield: 4 servings

Ingredients

  • 1/2 pound pasta rags, (pasta sheets torn into 2-inch pieces)
  • 2 tablespoons of mushroom confit oil
  • 1 pound confit mushrooms
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1 small black truffle
  • 4 ounces grated Parmigiano-Reggiano cheese
  • Drizzle of white truffle oil
  • Freshly ground black pepper

Directions

  • Bring a pot of salted water to a boil. Drop the pasta in the water and cook for about 3-4 minutes, or until the pasta is al dente. Remove from the heat and drain. Toss the pasta with 1 tablespoon of the confit oil. Season with salt and white pepper. In a saute pan, heat the remaining oil. Saute the mushrooms for 1 minute. Add the shallots and garlic.