Wild Mushroom And Truffle Ragu Over Fettucine Pasta Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon chopped fresh parsley leaves

1/2 cup grated Parmesan

Chopped fresh herbs, for garnish (such as basil, parsley, thyme)

1/2 cup diced onion

1 cup chopped tomatoes

1 pound fettucine

1 tablespoon chopped fresh basil leaves

1/4 teaspoon freshly ground black pepper

2 tablespoons tomato paste

1 1/4 teaspoons kosher salt, plus more for pasta water

2 teaspoons chopped fresh thyme leaves

2 tablespoons unsalted butter

1 tablespoon minced garlic

1 tablespoon olive oil

2 teaspoons chopped fresh oregano leaves

2 cups mushroom, chicken or veal stock

2 pounds wild and exotic mushrooms, cleaned and diced

4 teaspoons truffle oil

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