Mushroom pasta with vermouth cream sauce
Recipe by Chef Valentina Garcia Montano, Cucina
Looking for a fresh, rich and creamy pasta? Try chef Valentina Garcia Montano’s recipe for mushroom pasta with vermouth cream sauce. This Cucina menu item highlights local mushrooms and fresh pasta along with heavy cream and Romano cheese.
Ingredients
- Fresh pasta
- 4 oz. Oyster mushrooms
- Olive oil
- Knob of butter
- Sprig of thyme
- Sliced garlic
- Garlic scapes
- Vermouth
- ½ cup of heavy cream
- 1 tbsp. Grated Romano cheese
- Salt
- Pepper
Directions
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Cook fresh pasta of your choice and save some of the pasta water in a cup.
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In a sauté pan, fry the oyster mushrooms with olive oil, a little butter and a sprig of thyme on medium heat. Cook both sides of the mushroom. Place on a separate plate and reserve.
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In the same pan sauté some sliced garlic and garlic scapes and then add the mushrooms and some sweet vermouth. Let it cook until you see flames!
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Add 1/2 cup of heavy cream, 1 tbsp. of grated Romano cheese, salt, pepper and add the cooked pasta and mix. If the pasta needs a little more creaminess, add a little bit of the pasta water. Plate and enjoy!