Heat up a pan on medium heat, once hot, add oil and unsalted butter.
Once the butter and oil melts, add the green chilies and garlic. Saute for 30 seconds.
Add the shallots and cook down for 3 minutes, stirring often.
Add the sliced mushrooms and season with salt. Saute for 3-4 minutes until soft.
While the mushrooms saute, cook the pasta, follow the instructions on the packet. I prefer using pappardelle, linguine or spaghetti would work too.
Add flour and cook for 1 minute.
Slowly add the milk else it will curdle.
Add the truffle butter.
Season with salt and black pepper. Stir well.
Let the sauce heat up for 3-4 minutes. It'll thicken slightly.
Once the pasta boils, add it to the cream sauce.
This is what you should have.
Top with grated parmesan cheese.
Garnish with chives.
Serve immediately. Truffle Butter Mushroom Pappardelle should be served hot!