Indulge in Romance: Oregon White Wine & Truffle Tagliatelle
Valentine’s Day is the perfect occasion to indulge in something luxurious, and what better way than with a dish that highlights the rich flavors of Oregon truffles and the elegance of Dundee Hills wines? This Oregon White Wine and Truffle Tagliatelle is a showstopper—delicate, creamy, and bursting with local flavors.
Join us at Trellis for a romantic dining experience, or bring the magic home by following Chef Joe’s recipe for an intimate dinner.
A Perfect Pairing
This dish pairs beautifully with an Oregon Chardonnay, its bright acidity cutting through the richness of the cream and truffles. For a red option, a Dundee Hills Pinot Noir provides a silky contrast with earthy and berry notes that complement the mushrooms and truffle essence.
Oregon White Wine & Truffle Tagliatelle
Serves: 2-3
Wine Pairing: Oregon white varietals or Pinot Noir
Ingredients:
6 ounces dried Tagliatelle pasta
4 tablespoons unsalted butter
4 medium-sized Oregon white truffles
1 large shallot, minced
1/2 cup sliced leeks
1 cup sliced oyster mushrooms or local wild variety (avoid dense ones like lobster)
4 cloves garlic, minced or crushed
1/2 cup Oregon Chardonnay
1 cup veggie or chicken stock
2/3 cup heavy cream
1/2 lemon, squeezed
Handful baby or wild arugula
Pecorino or Parmesan cheese, freshly grated
Salt & pepper, to taste
Olive oil
Instructions:
Prepare Pasta: Bring a pot of salted water to a boil and cook tagliatelle to al dente. Reserve 1/4 cup pasta water.
Sauté Aromatics: Melt butter in a large sauté pan over medium heat. Thinly shave 2 truffles into the butter. After a minute, add shallots, leeks, mushrooms, and garlic. Increase heat to medium-high and sauté for 3-4 minutes until slightly caramelized.
Deglaze & Simmer: Pour in Chardonnay, letting it cook off for about a minute. Add stock and cream, ensuring the ingredients are nearly covered. Allow to reduce and thicken over medium heat.
Season & Finish: Squeeze in fresh lemon juice, season with salt and pepper, and stir. Add pasta and a splash of pasta water, tossing everything together until the sauce clings to the noodles.
Plate & Garnish: Serve with a handful of arugula, grated Pecorino or Parmesan, and thinly shaved truffles. Drizzle with olive oil and enjoy!
Wine Selections from Dundee Hills AVA:
Chardonnay: Look for a lightly oaked or stainless-steel fermented Chardonnay from producers like Stoller, Domaine Serene, or Sokol Blosser for bright acidity and minerality.
Pinot Noir: A classic Dundee Hills Pinot Noir, such as those from Argyle, Bergström, or Domaine Drouhin, will bring a perfect balance of red fruit and earthy depth to enhance the truffle’s natural umami.
This Valentine’s Day, treat yourself and a loved one to an unforgettable meal that captures the heart of Oregon’s bounty.
Cheers!
Joe Jackson
Executive Chef, Trellis Dundee