Cavatelli Pasta with Mushrooms Recipe

Chef Scott Cohen, Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Cavatelli Pasta with Mushrooms recipe. This earthy and creamy pasta is the perfect comfort food for chilly weather.

Mushroom Broth

Ingredients

• 3 oz Olive oil
• Stems from 1 cup of mushrooms
• 1 each Shallot, sliced
• 4 each Garlic cloves, sliced
• 1 each Celery stalk, chopped
• 1 each Small carrot, chopped
• 1 each Small onion, chopped
• 1 tsp Rosemary, dried
• 2 each Bay leaves
• 1 bunch Thyme, fresh
• 1 tsp Black peppercorns, cracked

Directions

1. Heat a large sauce pot over medium-high heat.
2. Add oil.
3. Add mushroom stems, shallot, garlic, celery, carrot, and onion, and sweat until tender.
4. Add 2 quarts of water, rosemary, bay leaves, thyme, and peppercorns.
5. Bring to a boil then down to a simmer.
6. Reduce by ¾ – until there is about 2 cups of liquid left.
7. Strain and cool. Store in an airtight container for up to one week.

Cavatelli Pasta with Wild Mushrooms

Ingredients

• 1 cup Mushrooms*, stems removed and sliced – use stems for broth
  *wild preferred (morels, chanterelles, etc) but store bought will do (shiitake, crimini, etc)
• 2 oz Olive oil
• 1 each Shallot, minced
• 2 each Garlic cloves, minced
• 1 cup Heirloom tomatoes, small diced
• ½ cup White wine, dry (chardonnay or sauvignon blanc)
• 1 cup Mushroom broth
• 3 oz Parmesan cheese, grated
• ¼ cup Parsley, finely chopped
• 2 each Thyme sprigs, stemmed and leaves finely chopped
• 1 each Oregano sprig, stemmed and leaves finely chopped
• 1 oz Unsalted butter
• 1 cup Cavatelli pasta, cooked
• 1 each Thyme sprig, leaves removed to use as garnish

Directions

1. Heat a large sauté pan over high heat.
2. Add olive oil and sear mushrooms – being careful not to crowd them.
3. Once browned, lower heat to medium and add shallots. Sweat the shallots.
4. Add the garlic and tomatoes. Cook until fragrant – about 30 seconds.
5. Deglaze the pan with white wine and reduce until almost dry.
6. Add the stock, bring to a boil, then reduce to a simmer.
7. Add pasta, butter, and chopped herbs.
8. The sauce should achieve nappé consistency.
9. Season with salt and pepper. Taste and adjust seasoning as needed.
10. Serve in a warm bowl. Garnish with grated Parmesan and picked thyme leaves.

The Essential Culinary Career Survey

The Essential Culinary Career Survey

What's your ideal culinary career: Fine dining? Your own restaurant? Pastry? Get our self-evaluation survey to find out!

We’ve compiled a checklist of all of the essential questions into one handy guide: career options, culinary interest surveys, educational opportunities, and more.

YES, I want the survey!

First Name*

Last Name*

Email*

Phone*

Campus of Interest*

Online Austin, TX Boulder, CO

Program of Interest*

Clicking the "Get the Survey Now" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls, texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website.

Check out these recipes next:

• How to Make Chili Lime Grilled Chicken
• How to Make Corn Soup with Huitlacoche
• How to Make Spinach Ravioli