Baby Bella Mushrooms in a Browned Butter Truffle Sauce

with Pappardelle Pasta and a Roasted Red Pepper Tzatziki Sauce

Serves 4


2 pints baby bella mushrooms sliced thinly
10 oz pappardelle pasta noodles
6 T of unsalted butter
1 C of chicken stock
1 t truffle salt (or 1 t truffle oil + ½ t salt)
Handful of fresh thyme leaves
3 T olive oil
6 oz plain yogurt
2 garlic cloves grated
2 t lemon juice
3 T roasted red peppers chopped finely (I buy the bottled when needed)
Salt and pepper to taste


  • Mix the yogurt, grated garlic, lemon juice, red pepper, and a little salt and pepper in a small bowl. Keep refrigerated until ready to use.
  • Bring 10 C water to boil in a large saucepan.Cook the pasta until al dente.
  • Rinse, pat dry and thinly slice the mushrooms.While the pasta cooks.Heat a large saute pan to high heat and add 3 T olive oil and 3 T butter. Add the mushrooms and saute on medium high until browed and caramelized. About 5 minutes. Use a large pan so you don’t crowd the mushrooms. Add the other 3 T butter to the mushroom mixture and cook just until the butter begins to barely brown. Immediately deglaze with the stock, stirring to in corporate all ingredients.Then, add the truffle salt or truffle oil. (Taste your sauce during the process so you know if it is salty enough. If using the oil you may need a bit more regular salt.)Add the thyme, reserving a bit for garnish and stir. Now ladle the pasta into the sauce,right from the boiling pot. No need to drain. Stir well to cover. Serve with a bit of the tzatziki sauce and a dusting of the fresh thyme.

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