May I introduce to you, my all-time favorite pasta dish.
For real, I’m not even kidding. During our trip to Italy is when I discovered the gorgeous combination of cream and black truffle oil. Throw in some prawns and mushrooms and it’s the most perfectly well-balanced pasta dish. The flavors work beautifully together. Don’t be scared off by the black truffle oil, though. It’s so delicious, you’ll want to use it in all your cooking! You can find it at your local specialty cooking store, such as Sur La Table.
Unfortunately, we don’t have great access to good prawns here in Missouri so I settled for some healthy looking shrimp. To make up for the lack of prawns, I got the king of mushrooms to truly star in this dish: morel mushrooms.
If you’re not familiar with Morel mushrooms, then you probably haven’t grown up in the Midwest. Morel mushrooms are pretty much a tradition for our family. I was named after my great great aunt Libby, who was gifted a picture of herself carrying a tackle box with a sign in the background saying “Mushroom land” pointing in the direction she was walking. My father’s side of the family has always gone mushroom hunting during the spring, and so has Jon’s. Jon’s dad has asked us for the past two years if we’ve gone mushrooms hunting– sadly we have not. We’ve tried, but have been unsuccessful. Luckily I came across a woman who was selling them for $10 per pound, which is just ridiculous since they are typically higher ($20 per pound -$40 per pound). Anyway, of course I bought some. Had just enough for frying some the good ol’ fashioned way like our families taught us and for this recipe!
You can use any type of mushroom that’s in season for this recipe; I just really love the morels 🙂
I love this recipe since it incorporates parts of our family tradition with my newfound culinary favorites. I hope you enjoy this recipe as much as I do 🙂
First things first, let’s get this dish started with some butter! In a large pan over medium heat, melt 1/4 cup of unsalted butter. Next, add in 1/3 cup of sliced shallots and allow to cook for about 5 minutes or until the onion is translucent (If you want to leave the shallots in, I suggest mincing them). Make sure not to have the heat up too high, we don’t want the butter to burn.
Remove the shallots from the butter. I think the shallots give off a great deal of flavor to the butter without taking away from the smooth cream sauce that we’re left with. If you’re a big onion person then by all means you can leave the shallots in there for extra flavor, but trust me plenty of flavor is coming soon to this dish!
Whisk in 1 tablespoon of flour to the butter until it’s well incorporated. Next, add in 1/2 cup of chicken broth and 1/2 cup of dry white wine. Whisk together until smooth and turn the heat down to low. Let this cook down a little for about 7-10 minutes. Is there anything as good as smelling wine being cooked in a dish? Oh wait, yes, smelling wine while you’re drinking it is better.
Once that’s done, add in a pinch of salt and pepper and whisk in 1 cup of heavy whipping cream slowly. Time to throw in the shrimp! Add in about 1/2 pound of shrimp, peeled and cleaned. Keep stirring while this cooks down for another 7-10 minutes or until the sauce is thick.
Now for the final touches. Reduce the heat to the lowest setting and add in the 1/2 pound of morel mushrooms cut lengthwise and about 1/4 of a cup of freshly snipped parsley. Stir this all together for about 1 minute and remove from the heat. For the final touch, add in 1/2 teaspoon of black truffle oil. You can add in more if you like! Whisk it in until well incorporated.
I served this over my homemade pasta, which I’ll post my recipe and experience making pasta at a later time! I think fettuccine works perfectly with this dish.
Viola! My all-time favorite pasta is ready for you to enjoy! Let me know what you think in the comments below. Bon appétite!
- 1/4 cup unsalted butter
- 1/3 cup sliced shallots
- 1 tablespoon flour
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- A pinch of salt and pepper
- 1 cup heavy whipping cream
- 1/2 pound uncooked shrimp, peeled and cleaned
- 1/2 pound morel mushrooms, cleaned and sliced lengthwise
- 1/4 cup fresh parsley
- 1/2 teaspoon black truffle oil
In a large pan over medium heat, melt 1/4 cup of unsalted butter. Add in shallots and cook for about 5 minutes or until the onion is translucent. Remove the shallots from the butter. Whisk in flour to the butter until it’s well incorporated. Next, add in 1/2 cup of chicken broth and 1/2 cup of dry white wine. Whisk together until smooth and turn the heat down to low. Cook down for about 7-10 minutes. Add in a pinch of salt and pepper and whisk in 1 cup of heavy whipping cream slowly. Add shrimp. Keep stirring while this cooks down for another 7-10 minutes or until the sauce is thick. Reduce heat to the lowest setting and add morel mushrooms and parsley. Stir this all together for about 1 minute and remove from the heat. Whisk in black truffle oil until well combined. Serve over fettuccine. Enjoy!