Wild Mushroom Cavatelli
I created this dish to bring to a party last year. It was made especially to honor the request of my friend Ray Eckerle, who left this earth a week ago today, much too soon. I will always remember the smile on his face when I told him what was in the dish. It was the same beaming smile he gave everyone who was lucky enough to be in his very large circle of friends. I dedicate this column entry to him.
Wild Mushroom Cavatelli
Serves 2 as a main dish
2T butter
1T olive oil
2 cups cleaned and sliced mushrooms such as oyster, cremini, or trumpet
1 clove garlic
a sprig of fresh thyme
pinch of herbes de Provence
s&p
1 1/2 cups lowfat milk (1% or 2%)
1/2 c heavy cream
2T grated parmesan, romano or asiago cheese
big pinch of black truffle powder (optional)
1 lb cavatelli, cooked
Heat butter and olive oil in a skillet until butter melts. Add in the thyme, garlic,mushrooms, and herbes, tossing or stirring to coat. Cook on medium until they begin to brown, about 5-7 minutes. Season lightly with salt and pepper, add milk and cream. Cook on low until mushrooms are soft and flavors are incorporated, about 5 more minutes. Bring to a strong simmer for a minute to allow cream to thicken slightly. Turn off heat, remove thyme sprig and garlic clove, stir in grated cheese. Sprinkle with truffle powder then taste sauce. Add more salt and pepper if needed. Pour over hot cavatelli and serve.
Adam has worked in the local news industry for the past two decades in Westchester County and the broader Hudson Valley. Read more from Adam’s author bio here.