6 tbsp unsalted butter, divided
2 tbsp extra-virgin olive oil, divided
1 small yellow onion, finely chopped
freshly ground black pepper
4 garlic cloves, minced
1/4 cup dry white wine
8 oz chanterelle mushrooms
4 oz oyster mushrooms
4 oz enokitake mushrooms
1/2 cup heavy cream
pinch of freshly ground nutmeg
1 tsp fresh thyme, chopped, plus more for garnish
fresh lemon juice
1/4 lb tagliatelle pasta, cooked al dente
white truffle oil
1. Melt 3 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onion, season with salt and pepper and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes.
2. Add garlic and cook for 1 minute. Add wine, stir to mix and cook until liquid is reduced by half, about 2 minutes. Add remaining 3 tablespoons of butter, remaining 1 tablespoon of olive oil and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes.
3. Add cream and nutmeg and cook until slightly thickened, about 2 minutes. Stir in 1 teaspoon thyme and season to taste with salt, pepper and lemon juice. Add cooked pasta and toss until evenly coated. Drizzle with truffle oil to taste (I like to add 2-3 teaspoons). Garnish with more thyme and serve.
Makes 4 servings