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Linguini with mushrooms in truffle oil

A tempting take on a classic pasta dish

Linguini with mushrooms in truffle oil


  • 450g fresh linguini

  • 30ml Tasmanian Truffles Truffle Oil, plus a drizzle to serve

  • 200g oyster mushrooms, finely chopped

  • 150g brown mushrooms, finely chopped

  • 50ml cream

  • 20g parmesan, shaved


  1. Bring a large pot of salted water to a rapid boil, add the linguini and cook for about 4 minutes or until al dente.

  2. Drain most of the water away from the pasta leaving about ½ cup of the water in with the pasta. Drizzle the pasta with 10 ml of the truffle oil and toss to coat.

  3. Meanwhile in a medium fry pan heat the remaining 20 ml of truffle oil over high heat. Add the mushrooms and cook for about 4-5 minutes or until the mushrooms begin to take on some caramelisation.

  4. Stir through the cream and toss to combine.

  5. Serve the pasta in a serving bowl and top with the mushroom mixture, add shaved parmesan and finish with some truffle oil.