Las Canarias

112 College Street, San Antonio, TX 78205

Cavatelli with Wild Mushroom Cream Sun-Dried Mexican Oregano & Italian White Truffle Butter


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


  • 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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