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

  • Yield: 4 servings


  • 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


  • 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.