Tagged: truffle oil

Mushroom Pasta


Probably about a year ago I did a post about sweet potato ravioli that went wrong as my pasta machine broke halfway through.


Well it’s taken me a year to get a new machine, well Carol got it from Home & Bargains for a tenner. So last weekend I set about making ravioli. As Frank was coming round too, I decided to make another dish of Beef Stroganoff. The ravioli was a little trick on Frank as it had mussels in.

Well where’s the post? It sounds lovely , you’re asking. Well I’m asking that too. I took plenty of pictures and downloaded and renamed them on my computer. Can I find them? No! I’m left with this post which is the leftovers from what i made the night before. This dish is a worthy post on its own though. It was a highly tasty dish.

With the pasta that was left from making ravioli, there’s always paste left from making ravioli, I made tagliatelle. It was probably the best pasta I’ve ever made. Plenty of egg went into it and quite a bit of semolina too. I also had half a punnet of chestnut mushrooms left over too. So I chopped the mushrooms finely and gently fried them in olive oil, butter and garlic. I then added a good cupful of chicken stock, always a staple in my fridge now. I cooked this until most of the liquid had gone and at the last minute I added a splash of truffle oil. I cooked the pasta which only took 2 minutes in a pan of salted water, drained it and then tossed the pasta and mushroom mixture together. Served with a little parmesan and there you go. a very cheap meal made very quickly.


The truffle oil really heightens the mushroom flavour and again I’m dreaming of al fresco eating. Hurry up summer.


There doesn’t look like many mushrooms in the dish but they packed a punch with the added chicken stock and truffle oil.

Now I’m going to have to make some more ravioli. What a shame!

Pork, with Lentils and Mushroom/Truffle Sauce.

Ok, do you remember I did a whole loin of pork into steaks? Well you’ve gotta make the most of them and different accompianients are a way of not falling into the ‘same old thing again for tea’ trap!

My missus, Carol, [bless her, she does look bemused when I photograph the food we eat] brought home a bag of green lentils. I’ve always wanted to use them and now was my chance.

What to use them with? ‘Ah, get out my pork’, I thought. [Editors note – this is a purely culinary reference!!]

But lentils are a bit boring so you’ve got to make them a bit more interesting. Again, using store cupboard stuff, this is the meal I made with them.

For the mushroom sauce, I have found a way to heighten it’s flavour – by stirring in a splash of truffle oil at the end. Truffle oil is a very cheap way of getting that truffley pungency you need without spending a fortune on truffles. And, where the hell do you get truffles from anyway?
You can get truffle oil from your regular big supermarket. (They probably have a truffle section in Waitrose!)

What you need for 2 People:

Meat – in this case, 2 Pork Loin Steaks
Green (Puy) Lentils – around 125g
Onion – half of one.
Chestnut Mushrooms – half a punnet
Chorizo, Salami, or Bacon
Some Chicken Stock (you know, the one you made) – A stock cube will do as well
Shallot, or half a finely chopped Onion
Truffle Oil
Veg of your choice

The first thing you need to do is to get your lentils ready. Put your lentils in a pan, cover with water and add some stock or a stock cube. Try not to add too much salt as this makes the lentils have a hard coat.

Boil the lentils for 20-25 mins or until all the liquid has been absorbed and the lentils are nice and soft, not gloopy. [Oh don’t buy South African ones as Neil from The Young Ones won’t like it!]

When they are cooked. drain, and set aside till later.

Now you can start on your mushroom Sauce.

Chop the mushrooms into small pieces and in a pan, add some oil and sweat half an onion down. Add the mushrooms and carry on cooking with the onion. When they have reduced in size a little, add some stock – just a glug for flavour – and then add enough cream to make a sauce for 2. It’s your meal, you judge it.
you can now leave this until you are ready to plate up.

Time to cook your pork steaks – I like the butter and oil in a pan method [see the pork and ginger recipe] – my good friend Jules likes to marinade the pork in a sugar/brine solution before cooking – [see the comment thread] Basically, whatever’s your bag.

When the pork is done, set aside to rest.

Now this is where we get going. To the pan you cooked the steaks in, add onion, garlic and your salami or bacon and cook for a minute or two – then add your lentils to the pan.Heat through till warm and add any juices from the pork. Meanwhile warm your sauce up and taste, add some salt if you want and a twist of pepper, then add the magical truffle oil. It brings out the ‘flavour of the woods’, a real treat! Serve the lot with veg of your choice

A secret ingredient was created on saturday night, but not used here, Mushroom Powder!

More will be revealed soon.