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| Cavatelli with Wild Mushroom Cream Sun-Dried Mexican Oregano & Italian White Truffle Butter |
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| Ingredients |
4 ounces Cavatelli pasta (cooked al dente)
2 ounces wild mushroom cream
1 pinch sun-dried Mexican oregano
1 pinch micros
1 tablespoon Italian white truffle butter
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| Method |
| In a large pot, sweat off the shallots, then add in the mushroom scraps and cook them.
When the mushrooms are cooked, add the Madeira, thyme and black peppercorns.
Reduce the wine to dry and then add in heavy cream.
Reduce cream to a sauce consistency then puree with a hand-held burr mixer. Season, then strain through small-holed strainer.
Place Cavatelli in small bowl and garnish with micros greens. |
| Ingredients for Mushroom Cream |
2 lbs. wild mushroom scraps
1 cup shallots, roughly chopped
1 bottle Madeira
1 bunch thyme
20 each black peppercorns
1 gallon heavy cream
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