Cavatelli Pasta with Mushrooms Recipe
Chef Scott Cohen, Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Cavatelli Pasta with Mushrooms recipe.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Airtight container
- Measuring cup
- Measuring spoon
- Saute pan
- Pot
- Grater
- Kitchen scale
- Spoon
- Serving bowl
Ingredients
- 1 cup Mushrooms*, stems removed and sliced – use stems for broth
- 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
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