Bring a large pot of salted water to a boil. Add in the pasta and cook per package directions until al dente.
While the pasta cooks bring a large skillet up to heat over medium high. Add in the butter and oil.
Clean the mushrooms and remove the stems. Quarter the smaller ones and then halve and 3rd the larger ones. Add to the butter and oil. Sauté until golden brown.
Remove the kernels from the corn and add to the mushroom pan. Cook together for another 3-5 minutes. Season with truffle salt and pepper. Taste for seasoning. Add in the mascarpone cheese and stir until melted.
Once the pasta is cooked, add it directly to the mushroom and corn pan. Stir to combine, adding a little pasta water if it looks too dry. Taste for seasoning, adding more truffle salt if needed.
Remove from heat and stir in the chives. Serve warm.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade, watch me make it here!
©2020 Megan Mitchell