Mushroom & Lemon Cream Pasta with Truffle Shavings
For the lemon cream sauce
40g (1/4 cup) cake wheat flour
1 litre (4 cups) full cream milk
3/4 teaspoon salt
freshly ground black pepper
zest of 1 lemon
30ml (2 tablespoons) lemon juice
½ cup Parmesan, grated
125ml (1/2 cup) fresh cream
15ml (1 tablespoon) olive oil
30ml (2 tablespoons) butter
500g mixed mushrooms, sliced
2 sprigs thyme, leaves picked
80ml (1/3 cup) white wine
20g Stonebarn Whole Truffle (Imported by The Truffle Lady SA), thinly shaved
grated Parmesan, to serve
In a deep saucepan, melt the butter over a medium heat. Add the flour and mix to form a roux. Gradually add the milk, whisking all the while. Simmer until thickened, about 3 minutes. Season with salt and black pepper. Add the lemon zest and juice, Parmesan and cream. Simmer over a low heat until the cheese is melted and the sauce, smooth.
In a separate saucepan, heat the olive oil and butter together. Add the mushrooms and thyme and cook over a high heat until golden around the edges. Season with salt and black. Deglaze with the wine and reduce by half. Add the lemon cream sauce to the mushrooms and stir through gently.
Cook the pasta in plenty of well-salted water. Reserve 1 cup of the cooking water, then drain the pasta. Tip the pasta into the mushroom sauce and toss lightly to coat. Add a splash of reserved water for a silky, loose sauce.
Finish with chopped parsley, Parmesan and shaved truffles. Serve immediately.