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.
- 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
- Heat a large sauce pot over medium-high heat.
- Add oil.
- Add mushroom stems, shallot, garlic, celery, carrot, and onion, and sweat until tender.
- Add 2 quarts of water, rosemary, bay leaves, thyme, and peppercorns.
- Bring to a boil then down to a simmer.
- Reduce by ¾ – until there is about 2 cups of liquid left.
- Strain and cool. Store in an airtight container for up to one week.
- 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
- Heat a large sauté pan over high heat.
- Add olive oil and sear mushrooms – being careful not to crowd them.
- Once browned, lower heat to medium and add shallots. Sweat the shallots.
- Add the garlic and tomatoes. Cook until fragrant – about 30 seconds.
- Deglaze the pan with white wine and reduce until almost dry.
- Add the stock, bring to a boil, then reduce to a simmer.
- Add pasta, butter, and chopped herbs.
- The sauce should achieve nappé consistency.
- Season with salt and pepper. Taste and adjust seasoning as needed.
- Serve in a warm bowl. Garnish with grated Parmesan and picked thyme leaves.
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