Ingredients
- 1 onion, finely chopped1 tbsp. olive oil500 g fresh mushrooms2 tbsp thyme, chopped fine125 g Luxlait Crème de Chapelain with truffles250 g fresh cream1 tsp starch (as needed)250-300 g pasta2 tbsp fresh lemon juicea little truffle oilsalt and black pepper
Instructions
1. Chop the onion finely. Pour 1 tbsp of olive oil into pan and cook the onions for four minutes until they are transparent.
2. Slice the mushrooms and add them to the pan. Allow them to sweat until their moisture has evaporated. Add 1 ½ tbsp of the thyme, the LUXLAIT Crème de Chapelain with truffles and the cream and stir well. Cook until it reaches the right consistency (about 5 minutes). If needed, mix 1 tsp starch with some more cream and add to the mushroom mix. Season generously with pepper and sparingly with salt.
3 Cook the pasta in salted water according to instructions. Add the cooked  pasta to the sauce and stir. Season with fresh lemon juice. Serve with ½ tbsp thyme and a dash of truffle oil on each plate.
