Assorted Mushrooms Pasta with Black Truffle

Ingredients:
Portobello Mushrooms
White Button Mushrooms
Brown Button Mushrooms
Ceps (can buy frozen ones and defrost before use)
Forest mushrooms (can buy frozen ones and defrost before use)
Garlic x 3pc - pressed or sliced
Onion x 1 - diced
Pasta of your choice
Italian Parlsey - minced for garnish
Black Truffle (those from Perigod from France is the best!)
Black Truffle Paste
*optional: black truffle sauce of your choicce
Black Truffle Olive Oil

How to Make:
1. Wipe clean all fresh mushrooms using a wet cloth - diced.

2. For the defrost mushrooms, rinse clean with water and wipe dry - diced.

3. In a big pan enough to hold all mushrooms, heat it up with olive oil, then stir-fried the garlic and onion until soft and fragrant. Then add fresh mushrooms. You might need to add more olive oil while cooking as the mushrooms absorbed oil quite fast. Once they are quite soft and fragrant, add the defrosted mushrooms, mix well until all fragrant. Then add 3-4 tbsp of black truffle paste, check taste and add salt, sugar and black pepper to your liking. If you choose to add black truffle sauce of your choice, adjust tasting after you have added the sauce. Leave them at the frying pan but switch off heat.

4.Cook pasta according to instructions of the pasta box. Once cooked, drain all water and add pasta to the mushroom sauce still in frying pan. Mix well.

5. Place them on a serving plate. Drizzle black truffle olive oil all over, then garnish with minced parsley. Lastly, shave black truffle on top and serve immediately!

Enjoy!