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.
  • 112 College Street, San Antonio, TX, 78205