4 servings, prep time 15min, cook time 30min.

8oz of “Trombe” Etto Pasta (or pasta of your choice)

16oz Mighty Cap Mushrooms” Shiitake mushrooms

2Tb of Olea Farm’s “Sensational Onion and Herb” blend

4Tb + 2Tb of salted butter

2 Tb of Olea Farm’s “Gold on Gold” White Truffle Olive oil + some for finishing oil

¼ cup of heavy cream

¼ cup of pasta water

½ cup of grated parmesan cheese

Salt and pepper to taste

Fresh parsley to garnish

Cook pasta as directed. Be sure to reserve the pasta water. Heat 2Tb of butter and 1Tb of truffle oil to a large skillet, over med heat. Add mushrooms, allow the mushrooms to release its moisture. 2-3 minutes.

Add the 2Tb of Olea Farm’s Onion and Herb Blend, continue to cook for an additional 3 minutes. Add cooked pasta directly into the skillet. Add heavy cream, pasta water, and parmesan cheese. Continue cooking until everything is well incorporated. Add additional pasta water to gain desired consistency.

Remove from heat and let rest for 3-5 minutes allowing the sauce to thicken slightly. Top with finishing Olea Farm Truffle Olive Oil and chopped parsley before serving.

Enjoy.