- 1 1/2 oz. dried wild mushrooms (morels are awesome in this dish)
- 1/2 c. butter
- 1 lb. linguine
- 1 1/2 c. baby spinach
- 1 c. Parmesan cheese, freshly grated
- 1/4 c. white truffle oil
Soak mushrooms for 30 minutes in enough cold water to cover them. Rinse and chop very fine.
Melt butter in a large skillet over medium heat. Add chopped mushrooms and cook for 5 minutes.
Meanwhile, cook pasta according to the producer’s directions; drain and immediately add to skillet with mushrooms. Add spinach and toss to combine, using the heat of the pasta to wilt the spinach. Add the Parmesan cheese and white truffle oil, again tossing to combine. Serve hot.
Serves 4 to 6.