Gather all necessary ingredients for the truffle cream pasta and mushroom steak. Ensure everything is ready before starting to cook.

Bring a large pot of salted water to a boil. Add the fusilli lunghi pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Clean and slice the mushrooms if necessary. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Add the mushrooms to the skillet and cook until golden brown and tender, about 5-7 minutes. Season with salt and black pepper. Remove from skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Finely chop the garlic and onion, then add them to the skillet. Sauté until fragrant and translucent, about 2-3 minutes.

Stir in the white truffle & porcini puree and cook for 1 minute to release the aroma. Then, pour in the heavy cream and bring to a gentle simmer.

Add the grated Parmesan cheese and stir until melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and black pepper to taste.

Add the cooked pasta to the truffle cream sauce in the skillet. Toss to coat the pasta evenly with the sauce, ensuring it is well combined over low heat for about 1-2 minutes.

Plate the truffle cream pasta and top with the prepared mushroom steak. Garnish with additional Parmesan cheese or fresh herbs if desired. Serve immediately.