This pasta celebrates the best of fungi, with thin slices of tender wild mushrooms and a good drizzle of black truffle oil.






Skill level

Average: 4.5 (6 votes)


  • 300 g dried egg tagliatelle pasta
  • 50 g salted butter
  • extra-virgin olive oil
  • 1 large French shallot, thinly sliced
  • 2 garlic cloves, finely chopped
  • 300 g wild mushrooms (try King brown, enoki, shiitake), thinly sliced
  • 300 ml light cooking cream
  • 1 vegetable stock cube
  • ½ lemon, zest and juice
  • 100 g spinach leaves
  • black truffle oil, to drizzle
  • 50 g parsley, roughly chopped
  • 100 g shaved Parmesan cheese

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Bring a medium saucepan of salted water to the boil. Add the pasta and cook until al dente. Reserve 250 ml (1 cup) of pasta water, then drain.
  2. Meanwhile, heat the butter and a drizzle of olive oil in a large frying pan over medium heat. Add the shallot and garlic and stir for a few minutes or until fragrant. Add the sliced mushrooms (reserve some of the enoki to serve) and stir to combine well. Reduce the heat to medium and cook, stirring regularly for 5–6 minutes or until well browned.
  3. Add the cream and crumble in the vegetable stock cube, season to taste and stir to combine. Simmer for 2–3 minutes or until slightly thickened. Add the lemon zest and a squeeze of lemon juice. Transfer the mixture to a blender and blitz very briefly just until combined but still chunky. Return the sauce to the pan, add the spinach and a drizzle of truffle oil and toss to combine.
  4. Add the pasta and enough of the reserved cooking water to loosen the sauce. Check the seasoning and adjust with extra salt, pepper and lemon juice if needed. Remove from the heat and serve scattered with extra enoki mushrooms, parsley, parmesan and another drizzle of truffle oil.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.