INGREDIENTS
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Salt
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1/2 pound elbow pasta
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4 tablespoons salted butter, divided
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3 cups cremini mushrooms, cleaned and sliced
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2 cups whole milk
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2 tablespoons truffle butter
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1/4 cup all-purpose flour
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3/4 cup gruyère, grated
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1/2 pound brie, rind removed, coarsely chopped
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Black pepper, freshly cracked
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Parsley, coarsely chopped, for garnish