Truffled Wild Mushroom Spaghetti - cooking recipe

Ingredients

1 lb fresh spaghetti
sea salt
1 lb assorted fresh wild mushroom, cleaned and sliced
1 large shallot, finely minced
1 tablespoon unsalted butter
1 tablespoon olive oil
1 tablespoon fresh thyme leave
1 tablespoon fresh sage leaf, minced
1 tablespoon fresh chives, minced
1 cup heavy whipping cream
sea salt
cracked black pepper
1/4 cup Italian parsley, chopped
shaved parmesan cheese (for garnish)
white truffle oil (for drizzling)

Preparation

Bring a large pot of water to the boil. Add salt until it tastes like the sea - (about 1-2 tbsp).
In a large saute pan over medium-high heat, add butter and olive oil. When melted and butter is just beginning to brown, add mushrooms and shallot. Saute over high heat until mushrooms begin to turn golden and shallots are translucent. Add herbs and heavy cream and simmer just long enough to slightly reduce the cream. Add cracked black pepper and a pinch of sea salt to taste.
While cooking mushrooms, boil pasta according to directions to al dente, about 2-3 minutes. Drain, and toss pasta with hot mushroom/cream mixture.
Garnish each serving with drops of truffle oil, shaved parmesan, and Italian parsley.