Pljukanci with Creamy Mushroom and Truffle Sauce
80% autentično · Istrian Fusion
A richer, more complex variation that incorporates earthy mushrooms alongside the truffle, creating a deeper flavor profile. The addition of white wine adds a subtle acidity.
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Sastojci
- Pljukanci pasta400g
- Mixed mushrooms (e.g., cremini, shiitake), sliced250g
- Fresh black truffle, shaved or minced15g
- Heavy cream150ml
- Garlic, minced2 cloves
- Shallot, finely chopped1 small
- Dry white wine50ml
- Butter20g
- Olive oil1 tbsp
- Parmesan cheese, grated40g
- Saltto taste
- Black pepperto taste
- Fresh thyme1 tsp
Koraci
- 1
Cook the pljukanci pasta in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta cooks, heat butter and olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook until browned and tender, about 5-7 minutes. Remove mushrooms and set aside.
- 3
In the same skillet, reduce heat to medium. Add minced shallot and sauté until softened, about 2 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- 4
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half.
- 5
Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese and stir until melted. Add the shaved truffle and fresh thyme.
- 6
Return the cooked mushrooms to the skillet. Add the drained pljukanci pasta. Toss gently to coat. Add reserved pasta water as needed to achieve a creamy consistency.
- 7
Season with salt and black pepper to taste. Serve immediately.
