Truffled mushroom pasta with burrata

Ingreadient

• 180-200g pappardelle
• Knob of butter
• 1 tbsp olive oil, plus a drizzle
• 200g mixed wild mushrooms, brushed to remove any grit
• Bushy rosemary sprig, leaves stripped and chopped
• 1 fat garlic clove, sliced
• Glug white wine or sherry
• 4 tbsp crème fraîche
• 2 tsp truffle oil
• 2 tbsp chopped flatleaf parsley
• 100g burrata ball (vegetarian if need be)
• ¼ black truffle (buy online from places such as thetruffle), shaved or sliced thinly
• Grated parmesan or vegetarian alternative to serve

Instruction

1. Cook the pasta in a large pan of salted boiling water until al dente. Drain lightly, reserving a cup of the cooking water.
2. Heat the butter and oil in a deep frying pan, then add the mushrooms, half the rosemary and a pinch of salt and pepper. Fry over a medium-high heat until the mushrooms are golden brown, then add the garlic and fry for 1 minute more.
3. Add the wine to the mushrooms, bubble for a minute, then stir in the crème fraîche, truffle oil and most of the parsley. Toss the pasta with the mushrooms in the pan to coat in the sauce, then add 1-2 splashes of pasta cooking water until it’s silky and saucy.
4. Serve the pasta and mushrooms with the burrata on a platter to share (or divide between 2 plates), topped with the shaved truffle, grated cheese, remaining herbs and an extra drizzle of olive oil.