Mushroom Cavatelli & Wine Recipe
foraged and cultivated mushrooms, truffle cream sauce, panno gratatto
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Mushroom Mix
Truffle Cream Sauce
Panno Gratatto
Method
Prepare the Cavatelli
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add cavatelli and cook according to package instructions until al dente. Drain and set aside.
Prepare the Mushroom Mix
- 2
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the foraged and cultivated mushrooms, season with salt and black pepper, and cook until the mushrooms are tender and golden brown, about 5-7 minutes. Set aside.
Prepare the Truffle Cream Sauce
- 3
Make the Sauce
In a small saucepan, heat heavy cream over medium heat. Stir in truffle oil and grated Parmesan cheese until melted and smooth. Add chopped parsley and season with salt and pepper to taste.
Prepare the Panno Gratatto
- 4
Prepare the Topping
In a small bowl, combine bread crumbs, grated Parmesan cheese, olive oil, and salt. Mix well.
