Smoked Mushroom Truffle Pasta Salad

I said to my brain, “well, what are we going to bring to Christmas dinner? There are a lot of people coming…”

To this, my brain replied with nothing but a quiet hum, which was not the most useful of responses, given the urgency of the situation. Christmas dinner was in a few hours.

“Truffles,” said my stomach, “and Parmesan.” I let the flavors roll over my thoughts, and as though a creature unto itself, it became.

Sun dried tomatoes… Basil… Farfalle pasta… with a smokiness that curls on your tongue, smooth like cream.

It was positively spectacular.

Serves 15

2 lb dry Farfalle pasta (bowtie) (use quinoa pasta for gluten-free option)

1/2 C rehydrated sun dried tomatoes, chopped (I used tomatoes jarred in oil)

8 small crimini mushrooms

8 shiitake mushrooms

1/2 lb oyster mushrooms

1/2 lb Chanterelle mushrooms

2 Tbsp white truffle oil

2 tsp liquid smoke

1 1/2 C half & half

1/4 lb Parmesan cheese, grated with a fine microplane

2 Tbsp butter

6 cloves garlic, finely minced

1 C fresh basil, chopped

4 Tbsp parsley leaves, chopped

Salt & Pepper to taste

3 oz smoked salmon (omit for vegetarian option)

• Boil water in large pot, cook pasta, drain, and aside.
• Slice crimini and shiitake mushrooms thinly.
• Take oyster and Chanterelle mushrooms and rip them into strips by tearing from the cap toward the bottom of the stem.  They should be fairly thin segments.
• Heat a large, nonstick pan on high and add butter.
• When pan is hot, toss in sundried tomatoes, garlic and all mushrooms. Add about a half teaspoon of salt, and crack fresh pepper over the top. Cook through and remove from heat.
• Add cream to small pot and heat gently. When warm, add Parmesan a little at a time, stirring to melt it in.
• Add truffle oil to cream, mix, and remove from heat.
• In a large bowl or pot, add drained pasta, mushroom mixture, cream sauce, bail, and parsley. Mix well.
• Salt & Pepper to taste
• Sprinkle liquid smoke over the top and crumble smoked salmon over the top and fold both into the mix until well blended.
• Serve hot or cold.