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Youll need three pots/pans going at the same time while preparing this.
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Start by boiling some water for the pasta.
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While thats coming to a boil, in a medium pot or saucepan, heat up the cream of mushroom soup.
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4
We used a low-fat low-sodium variety.
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No need to add water, just heat the soup in the pot over low heat.
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When the soup has a slight bubble, whisk in the cheese.
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7
The original recipe called for 1/4 cup of each type of cheese, but we love cheese, we added more.
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Im sure you can eyeball this and use what ever cheese you like.
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These two types worked beautifully though.
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Add the truffle oil and stir until you get a smooth texture.
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When thats happened, remove from the heat and set aside.
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When your water is boiling, add salt to flavor and dump in the pasta.
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13
The original recipe called for Strozzapreti, but we love Cavatappi, so we used that instead.
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While the pasta cooks, in separate large saute pan, heat up the olive oil and let it get screaming hot (nearly smoking).
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Add the whole mushrooms and cook for 7-10 minutes.
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Im getting adjusted to the taste of different types of mushrooms, so I sliced some up for added texture.
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Cook them until theyre tender, then add the sherry vinegar and cook an additional 2-3 minutes.
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When the pasta is done, add it to the cheese sauce and mix well.
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Then add the whole thing to the saute pan and stir around in the whole mushrooms.
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Add some Parmesan shavings and cracked pepper and youre set!
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Enjoy!
