Yield: 6 servings

1 8-oz package lentil pasta

3 Tbsp truffle oil or extra-virgin olive oil

1 lb mixed mushrooms (enoki, shiitake, cremini, hen of the woods, maitake, oyster), coarsely sliced

2 cloves garlic, minced

1 tsp chopped fresh or dried thyme

1 cup dry white wine

Sea salt, to taste

Freshly ground black pepper, to taste

Cook lentil pasta in boiling water according to package directions. Rinse and drain.

While pasta is cooking, heat truffle oil in a large sauté pan and add mushrooms, garlic and thyme. Sauté for 3 minutes. Add white wine and continue sautéing for an additional 5 minutes to reduce liquid and make a more concentrated sauce. Add cooked pasta to mushroom mixture and toss together. Season as desired with salt and black pepper. Serve immediately.

Recipe and photo courtesy of Sharon Palmer.

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