Mushroom Cavatelli Recipe
foraged and cultivated mushrooms, truffle cream sauce, panno gratatto
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Ingredients
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Pasta
Mushroom Mixture
Truffle Cream Sauce
Panno Gratatto
Method
Cooking the Pasta
- 1
Cook the Cavatelli
In a large pot of salted boiling water, cook the cavatelli pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set aside.
Preparing the Mushroom Mixture
- 2
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add foraged and cultivated mushrooms and fresh thyme. Cook until mushrooms are browned and tender, about 5-7 minutes. Season with salt and pepper.
Making the Truffle Cream Sauce
- 3
Combine Sauce Ingredients
In a saucepan, heat heavy cream over medium heat. Stir in truffle oil and grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water to reach desired consistency. Season with salt and pepper to taste.
Making Panno Gratatto
- 4
Prepare the Breadcrumb Topping
In a bowl, combine breadcrumbs, grated Parmesan cheese, chopped parsley, and olive oil. Mix until the breadcrumbs are well coated.
Final Assembly
- 5
Combine Everything
In the skillet with the mushroom mixture, add the cooked cavatelli and truffle cream sauce. Toss to combine. Serve hot, topped with panno gratatto.
