Celebrating spring cont’d & Truffle oil Mushroom pansooti with asparagus


My spring fling with asparagus continues! I will eat them until I’ve had my fill, which may take a while, seeing they are emperor of my veggie world! As I was perusing over all the beautiful products at a local italian market, I saw some truffle-mushroom stuffed pasta that had my mouth-watering. This is the kind of pasta I love, simple yet sophisticated, each element sings in harmony. Truffle is another ingredient I can easily get infatuated with, its aroma filling every breathing cavity of your mouth!!! Paired with champagne or a beautifully soft rosé and you’re set to celebrate spring!


1/2 pasta dough recipe, see recipe fresh pasta

5-6 diced mushrooms of your choice

1 shallot, 1/2 diced, 1/2 sliced thinly

1 tablespoon butter

Olive oil

Salt & pepper to taste

5-6 asparagus, sliced diagonally in 1″ pieces

Parmesan to taste, grated or shaved

Truffle infused olive oil



Sauté diced shallot in butter, add mushrooms and continue until mushrooms have let out their water and are fragrant. Season with salt and pepper. Set aside to cool.

Roll out dough as thinly as possible (6-7 on pasta dial). Cut sides and then into squares. Brush edges with egg wash and place 1 tablespoon of mushroom preparation in center of square. Carefully fold over to make a triangle and press down on edges. Bring salted water to a boil in medium saucepan. Add pansooti and cook until the pansooti float (3-5 minutes). Drain.IMG_0438IMG_0441

Meanwhile, sauté shallots with olive oil until glassy then add asparagus, continue to sauté until asparagus are bright green, then add drained pansooti. Sauté on medium heat to combine, add a few drops of truffle oil to taste and plate. Top with shaved parmesan. Serves 1.










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