5-6 Tbsp. Cuisine Perel White Truffle Grapeseed Oil
3 Tbsp. Cuisine Perel Pure Grapeseed Oil
9-11 oz. assorted wild mushrooms
1 clove garlic, finely chopped
Salt and Pepper to taste
Juice of 1 lemon
½ cup chicken stock or cream
1 Lb. Pappardelle, cooked (can substitute with another pasta if desired)
¼ cup fresh parmesan, grated
¼ bunch fresh Italian Parsley

• Thinly slice or tear mushrooms
  
• In large sauté pan, heat pure grapeseed oil over medium high heat
  
• Add garlic and cook until tender, stirring continuously about 2-3 minutes
  
• Add mushrooms and cook, tossing occasionally, until just tender, about 4-5 minutes
  
• Remove from heat, toss with lemon juice, chicken stock or cream
  
• Return to stove over low heat and toss with pasta. Cook until heated through about 4-5 minutes
  
• Directly before serving garnish with cheese, herbs and drizzle with truffle oil

Serves 4