Ingredients:
- 2-3 cloves garlic
- 2 tablespoons olive oil
- 4 oz portabella mushrooms
- 4 oz cremini mushrooms
- 2 oz white/button mushrooms
- 1 sprig rosemary
- 2 tablespoons freshly grated parmesan cheese
- Truffle oil
Method:
- Cook pasta until done, drain and set aside
- Chop garlic into fine pieces
- Clean mushroom and slice them lengthwise (use a clean cloth to wipe out the mushroom. Washing mushroom might make it become watery while cooking)
- Add oil to a large saucepan and once hot add garlic and sauté until lightly golden
- Add Rosemary and mushrooms and sauté for about 2-3 minutes
- Add pasta and mix thoroughly
- Add cheese to pasta and mix in
- Before serving remove rosemary
- Divide pasta into 2 plates and sprinkle truffle oil. Top with extra cheese
- Serves 2
