Rustic Istrian Fuži Pasta with Truffle Mushroom Ragout
Hand-rolled Fuži pasta tossed in a rich ragout of wild mushrooms and Istrian truffle oil, delivering earthy flavors from the region. This Mediterranean-inspired pasta recipe (vegetarian), ready in about 35 minutes, layers fuži pasta, mixed wild mushrooms, extra virgin olive oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fuži pasta
- 10 oz, sliced mixed wild mushrooms
- 3 tbsp extra virgin olive oil
- 2 medium, finely chopped shallots
- 3 cloves, minced garlic cloves
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 tbsp Istrian truffle oil
- 1 tsp leaves fresh thyme
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup grated, for garnish Parmesan cheese
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fuži pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Meanwhile, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 2 finely chopped shallots and sauté for 2-3 minutes until translucent.
- Step 3: Add 3 minced garlic cloves and 10 oz sliced mixed wild mushrooms to the skillet. Cook for 6-7 minutes, stirring frequently until mushrooms release moisture and begin to brown.
- Step 4: Pour in 1/2 cup dry white wine and simmer for 3 minutes until reduced by half.
- Step 5: Stir in 1/2 cup heavy cream, 1 tsp fresh thyme leaves, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Cook for another 4 minutes until sauce thickens slightly.
- Step 6: Toss the drained fuži pasta into the mushroom ragout along with 2 tbsp Istrian truffle oil and 1/4 cup reserved pasta water. Mix gently until pasta is coated and sauce clings.
- Step 7: Serve immediately garnished with 1/3 cup grated Parmesan cheese.
Frequently asked questions
How long does Rustic Istrian Fuži Pasta with Truffle Mushroom Ragout take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Rustic Istrian Fuži Pasta with Truffle Mushroom Ragout?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Rustic Istrian Fuži Pasta with Truffle Mushroom Ragout?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Istrian Fuži Pasta with Truffle Mushroom Ragout for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rustic Istrian Fuži Pasta with Truffle Mushroom Ragout vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
