3 1/2 c. rich beef, veal or chicken stock
1/2 c. dry vermouth
3 or 4 sm. black truffles or 1 white truffle, sliced thin & slivered
8 tbsp. butter
1 lb. fresh mushrooms, trimmed & sliced thin
2 c. heavy cream
Salt
Freshly ground black pepper
1 1/2 lbs. freshly made pasta (fettuccine or tagliatelle)
2 c. freshly grated Parmesan cheese
3/4 c. thinly sliced scallions

Combine the stock, vermouth, and if using canned black truffles, any juice you have from the can or bottle. Bring to a boil, lower heat and simmer for 15 minutes. Add truffles to the stock and set aside.

In a skillet, heat 4 tablespoons of butter and saute the mushroom slices until they are heated through, they should be on the raw side. Set aside.

In a saucepan, heat the cream to the boiling point, season with salt and pepper, then use a rubber spatula to gather all the butter and mushrooms as you transfer them to the cream.

Cook the pasta, drain it and return it to the pot in which it cooked. Add the remaining butter and toss the pasta quickly. Add the truffle mixture, the mushrooms and cream and half the Parmesan cheese.

Divide pasta among 6 or 8 plates or put all into 1 large platter. Sprinkle the scallions and the remaining Parmesan cheese over all. This is one pasta dish to serve with soup spoons; not to eat the pasta, but to spoon up any remaining sauce.