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Hand-Cut Pappardelle With Wild Mushrooms & Black Truffle Butter

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SF Gate
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main-dish low carb vegetarian dinner italian

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Ingredients

1 pound fresh egg pasta in sheets

1 1/2 pounds fresh porcini or other wild mushrooms, preferably all of one type

6 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 large shallots, finely minced

1/4 cup minced Italian parsley

1/4 cup black truffle butter (see Note)

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