Truffle Scallops Pasta w/ Mushrooms + Shallots

Truffle Scallops Pasta

Truffle Scallops Pasta w/ Mushrooms + Shallots

It’s Monday, the day after the Oscars and what a show that was! I actually enjoyed it this year, needless to say, and made a very special dinner to go along with it that I need to share with you all because it’s just THAT special. And amazing. And worthy of an Oscar in its own right 😉

Mardona Foods

I’ve partnered with MarDona Specialty Foods to create some recipes using their premium imported line of organic truffle oil, truffle butter, truffle rub, truffle sea salt and pasta. And, you guys – OMG. This stuff rocks. It has a beautiful bold aroma and true flavor of black and white truffles, not the scary imitation stuff that’s out there.

Truffle Scallops Pasta w/ Mushrooms + Shallots

My recipe for Truffle Scallops Pasta with Mushrooms + Shallots is super easy to make and absolutely delicious. The scallops are bathed in white truffle oil and a black truffle rub which is a concentrated powder rub made with authentic black truffles from Italy. The pasta dish also has Baby Bella mushrooms and sweet shallots sautéed in white truffle butter and olive oil, tossed with fettuccine in a white wine cream sauce, sprinkled with fresh Italian parsley, a dash of black truffle sea salt and freshly ground black pepper and grated Parmesan cheese and fresh Italian parsley. This is the stuff dreams are made of, folks.

First cook the pasta for about 8 minutes until al dente, drain and toss with a tablespoon of olive oil and set aside.

Add Truffle Rub to scallops

Meanwhile, rinse and pat dry your scallops, and coat them a light spray of White Truffle Olive Oil and some of the Black Truffle Rub, spreading around the scallops evenly to coat.

saute scallops in truffle butter

Heat a large saute pan over medium-high heat. Melt some of the White Truffle Butter with a tablespoon of olive oil and sauté the scallops for about 3 minutes on one side until they start to brown. Flip them over, and cook for another few minutes until cooked through and no longer opaque. Try to spoon some of the truffle butter/oil over the top as you are cooking them to coat the scallops and cook them evenly. Remove the scallops on to a plate and set aside.

Saute mushrooms and shallots

Add another tablespoon of the White Truffle Butter into the same saute pan, add the mushrooms and shallots, sprinkle with garlic powder (or add fresh garlic in the last 2 minutes of cooking) and cook for about 5-7 minutes until soft and cooked through.

Return scallops to the pan

Add the scallops back into the pan along with the mushrooms and shallots.

Add wine and cream

Add the reserved pasta water (about 1/2 cup) along with some white wine, cream and let simmer together for about 5 minutes or so until it reduces a bit.

Toss in the pasta

Toss in the cooked pasta and stir together to coat with the sauce.

Add butter, parsley, parmesan cheese

Add some additional truffle butter, grated Parmesan cheese, fresh chopped parsley, a dash of Black Truffle sea salt and freshly cracked black pepper to taste.

Stir together to coat

Serve immediately with a glass of wine and some crusty Italian bread (with some more truffle butter of course!)

Serve immediately

Enjoy and savor.

Truffle Butter Scallops Pasta w/ Mushrooms + Shallots

You deserve it 😉

Truffle Scallops Pasta w/ Mushrooms + Shallots

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

This recipe for Truffle Scallops Pasta with Mushrooms + Shallots is super easy to make and absolutely delicious. The scallops are bathed in a black truffle rub which is a concentrated powder rub made with authentic black truffles from Italy. It also has Baby Bella mushrooms and sweet shallots sautéed in white truffle butter and olive oil, tossed with fettuccine in a white wine cream sauce, sprinkled with fresh Italian parsley, a dash of black truffle sea salt and freshly ground black pepper and grated Parmesan cheese and fresh Italian parsley. This is the stuff dreams are made of folks.

Ingredients

  • 1 pound fettuccine pasta
  • 1 pound sea scallops
  • Mardona White Truffle Olive Oil spray
  • 1 tablespoon Mardona Black Truffle Rub
  • 3 tablespoons Mardona White Truffle Butter, divided
  • 2 tablespoons olive oil, divided
  • 1/2 cup reserved pasta water
  • 1 container baby bella mushrooms, sliced
  • 1 shallot, minced
  • 1 tablespoon garlic powder or 2 cloves fresh garlic, minced
  • 1/4 cup white wine
  • 1/4 cup half and half or heavy cream
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons fresh Italian parsley, chopped
  • Dash of Mardona Black Truffle Sea Salt
  • Freshly ground black pepper, to taste

Instructions

  1. First cook the pasta for about 8 minutes until al dente, drain and toss with a tablespoon of olive oil and set aside.
  2. Meanwhile, rinse and pat dry your scallops, and coat them a light spray of White Truffle Olive Oil and some of the Black Truffle Rub, spreading around the scallops evenly to coat.
  3. Heat a large saute pan over medium-high heat. Melt a tablespoon of the White Truffle Butter with a tablespoon of olive oil and sauté the scallops for about 3 minutes on one side until they start to brown. Flip them over, and cook for another few minutes until cooked through and no longer opaque. Try to spoon some of the truffle butter/oil over the top as you are cooking them to coat the scallops and cook them evenly. Remove the scallops on to a plate and set aside.
  4. Add another tablespoon of the White Truffle Butter and olive oil into the same saute pan, add the mushrooms and shallots, sprinkle with garlic powder (or add fresh garlic) and cook for about 5-7 minutes until soft and cooked through.
  5. Add the scallops back into the pan along with the mushrooms and shallots. Add the reserved pasta water (about 1/2 cup) along with some white wine, cream and let simmer together for about 5 minutes or so until it reduces a bit.
  6. Toss in the cooked pasta and stir together to coat with the sauce. Add another tablespoon of white truffle butter, grated Parmesan cheese, fresh chopped parsley, a dash of black truffle sea salt and freshly cracked black pepper to taste.
  7. Serve immediately with a glass of wine and some crusty Italian bread (with some more truffle butter of course!)

Notes

The Black Truffle Rub is a fine powder, and quite concentrated, so be sure to not go too heavy handed with it. Make sure you rub it around the scallops in with the truffle oil to coat them evenly before sautéing them in the pan.

Add truffle sea salt and pepper to taste.

https://www.theartfulgourmet.com/2018/03/truffle-scallops-pasta-w-mushrooms-shallots/

Truffle Scallops Pasta w Mushrooms + Shallots

Check out MarDona Specialty Foods on Facebook  for more recipe ideas and their website to shop their entire line of gourmet food products. They also have a great line of pasta sauces, balsamic glazes, olive oils, vinegars, truffle tapenade, carpaccio and more.

MarDona Black Truffle Sauce

http://www.mardonausa.com

Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce

Buckwheat Bucatini with Truffled Wild Mushroom Sauce

Now that Fall is finally here, I’m so excited to start cooking comfort food again with flavorful seasonal ingredients like wild mushrooms, truffles, sage, prosciutto, toasted nuts, hearty greens, whole grains…yum. Fall is definitely my favorite season of the year when it comes to food 🙂

Buckwheat Bucatini

In particular, I love making homemade pasta and one-pot dishes, which is so easy to do with my KitchenAid® Gourmet Pasta Press that attaches to my KitchenAid® Stand Mixer.

KitchenAid Gourmet Pasta Press

It makes six different types of pasta in a snap: Bucatini, Spaghetti, Rotini, small and large Macaroni, and Rigatoni simply by swapping out a different disc for each pasta cut…how cool is that?!?

Sauce Ingredients

I decided to make a homemade Buckwheat Bucatini with Truffled Wild Mushroom Sauce, Prosciutto, Spinach, Pecans and Sage. I love Buckwheat pasta because of its rustic flavor, and it’s perfect for fall pasta dishes. Similar to the traditional Italian Pizzoccheri (flat buckwheat fettuccine), buckwheat noodles have hearty depth of flavor, and pair perfectly with warm fall flavors and ingredients like wilted greens, potatoes, cabbage, cheese and garlic.

Truffled Wild Mushroom Sauce

My pasta dish is topped with a luscious savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.

Buckwheat Bucatini with Truffled Wild Mushroom Sauce

Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce

Yield: Serves 6.

This homemade pasta dish is topped with a luscious savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.

Ingredients

  • Buckwheat Pasta Dough
  • Ingredients:
  • 1 cup buckwheat flour
  • 1 cup bread flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic pepper
  • ¼ cup hot water
  • 2 large eggs, room temperature
  • Method:
  • To make the fresh Bucatini pasta, measure out equal parts buckwheat and cake flour, sea salt and garlic pepper; blend together in your KitchenAid 14-cup Food Processor. Then beat the eggs into the hot water and add to the flour mixture through the tube with the food processor running, and turn it off. Give the dough about ten 3-second pulses until it gathers into a ball and clears the side of the bowl.
  • Then lightly knead the dough on a work surface for a couple of minutes until it’s smooth and supple, and wrap the disk in plastic film to rest for about 20 minutes before cutting into quarters and using the pasta press.
  • To make the buckwheat Bucatini, you need to attach your KitchenAid Gourmet Pasta Press (with the Bucatini pasta cutter inserted) to your KitchenAid Artisan Stand Mixer by unscrewing the black knob and removing the front silver cap. Pop in the attachment and secure it tightly with the knob until it stays in place.
  • Remove the dough from the plastic wrap and press it out on to a floured work surface, then cut the pasta dough into 3 or 4 portions. Turn your stand mixer on the highest setting (speed 10), and slowly feed walnut-sized balls of dough into the hopper; dough should self-feed through the auger – just wait until the auger is visible before adding the next piece. Use the combo tool to push dough only if the dough becomes caught and no longer self-feeds.
  • Once the dough starts coming through the bottom of the press, use the attached cutter to cut pasta at desired length as it exits the press (for Bucatini approx. 9.5 inches long).
  • Separate the pasta after extrusion, and place long noodles on a drying rack or in a single layer on a tea towel placed on a baking sheet or flat surface. Dry the pasta for about 30 minutes, turning them occasionally.
  • Next, bring some salted water to a boil in your KitchenAid Stainless Steel Stockpot with Strainer and cook the fresh pasta for about 3-4 minutes.
  • Drain and toss into your KitchenAid Ceramic Mixing Bowl with a little olive oil and set aside while you prepare the pasta sauce.
  • Makes about 1 pound of fresh pasta, cooked. You can also double the recipe and freeze a portion of it to use later.
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  • PHOTO: PastaHero1.jpg
  • Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage
  • Ingredients:
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons chilled butter, divided
  • 6 thin slices aged Prosciutto de Parma, torn into large pieces
  • 1 cup pecans, coarsely chopped
  • 12 whole fresh sage leaves
  • 2 pounds assorted fresh wild mushrooms (Portabella, Porcini, Oyster, Beech, Cremini, and Shiitake), sliced
  • 2 cloves fresh garlic, minced
  • 2 large shallots, minced
  • 1 cup fresh baby spinach leaves
  • 2 cups low-sodium chicken broth
  • 1 teaspoon black truffle oil
  • Sea salt and garlic pepper, to taste
  • ¾ cup freshly grated Parmesan cheese

Instructions

  1. To make the Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage, begin by prepping your fresh ingredients (shallots and garlic) on your KitchenAid Wood Cutting Board. Measure out the other ingredients (prosciutto, sage, wild mushrooms, spinach, chicken stock, olive oil, butter, truffle oil, and grated Parmesan cheese) in small bowls and set aside.
  2. Heat a tablespoon of olive oil in your KitchenAid Anodized Nonstick 12” skillet over medium-high heat, and cook the prosciutto in batches for a few minutes until crispy and browned, drain on paper towels and set aside.
  3. Add the pecans to the skillet and toast for a few minutes until lightly browned with a nutty aroma (being careful not to burn); remove nuts from pan and set aside.
  4. Add a tablespoon of butter to the skillet and sauté the sage leaves until crisp, about 1 minute per side. Transfer to paper towels.
  5. Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in the same pot over medium-high heat. Add the mushrooms, shallots, garlic and sauté until mushrooms are brown and liquid evaporated, about 10 minutes. Add the spinach and sauté for another 2 minutes until wilted and transfer mixture to a mixing bowl.
  6. Pour in the chicken stock to the same pot and bring the liquid to a boil. Scrape up the browned bits and cook until liquid is reduced by half, about 7 minutes. Remove from the heat and add truffle oil, mushroom mixture, cooked prosciutto, pecans and sage. Mix together well, season with sea salt and garlic pepper to taste.
  7. Serve the cooked bucatini pasta tossed with the sauce and garnish with shaved Parmigiano-Reggiano cheese.
  8. Sauce can be made up to 2 hours ahead; let stand at room temperature.
https://www.theartfulgourmet.com/2016/10/buckwheat-bucatini-w-truffled-wild-mushroom-sauce/

I’d love to hear how you would use the KitchenAid Pasta Press and what recipes you would make! Share your take on my Buckwheat Bucatini & Truffled Wild Mushroom Sauce recipe on KitchenAid’s Instagram page using #MadeWithKitchenAid for a chance to be featured.