Chanterelle Pasta with Truffle Oil, Smoked Salt, and Fresh Basil
Ingredients
16 oz gluten free pasta (I like Barilla’s fettucine)
Tbsp olive oil
1 lb chanterelle or shiitake mushrooms, cut into bite-size pieces
1 diced onion
6 cloves garlic, minced
Truffle oil, smoked salt, and fresh basil (or your favorite herb to garnish)
What To Do
Boil water for pasta. In the meantime, heat olive oil over medium-high heat. Saute garlic for 30 seconds or until fragrant. Add onion in and saute for 3 minutes or so. Add mushrooms in and season with regular salt and pepper. Cook uncovered for 5-7 minutes more. In the meantime, boil the pasta and cook until al dente. Once done, drain and add to pan with cooked onion and mushrooms. Toss to combine. Garnish with drops of truffle oil, smoked salt, and chopped fresh basil.
