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Mushroom Pasta with Agrestis – Tartufo Bianco


  • 400/500 g pasta
  • mixed mushrooms (like chestnutmushrooms, oyster mushroom, shii-take, chanterelle)
  • Agrestis White Truffle oil
  • 1 onion
  • splash cooking cream
  • fresh parmesan cheese
  • fresh parsley


Cook the pasta al dente. Fry the onion in olive oil. Add the mushroom and fry till golden. Then add the cream. Drain the pasta and mix directly the mushroom sauce through the pasta. Serve with a few drops of the Agrestis White Truffle oil and some parmesan. Decorate with some fresh parsley.