Mushroom Cavatelli
By Andrew Zimmern
Are you ready to explore Minnesota’s rich forests? Let’s create a couple meals from wild, foraged mushrooms. In this episode of Wild Game Kitchen, I’m making a simple grilled wild mushroom salad, paired with fresh herbs and a bright sherry vinaigrette. Then, it’s all about homemade fresh cavatelli pasta with golden chanterelles. My hand-shaped pasta is tossed with grilled chanterelles and a rich buttery garlic sauce with thyme and colatura, the Italian fish sauce that adds an umami bomb of flavor. Throughout the episode, I share essential knowledge about mushroom identification, cleaning techniques, and the importance of sustainable foraging practices.
Tune in to new episodes of Wild Game Kitchen on Tastemade.
Cavatelli with Golden Chanterelles and Colatura
Ingredients
Cavatelli
- 150 grams fine semolina flour
- 150 grams 00 flour
- 160 g water
- 1 scant teaspoon fine grain sea salt
Chanterelle Sauce
- 2 pounds golden chanterelles
- 3 garlic cloves, smashed
- 10 stems fresh thyme, tied together with butcher’s twine
- Olive oil
- Salt
- 3 shallots
- 2 lemons, halved
- 1/2 stick butter
- 1 tablespoon colatura
- 3 tablespoons minced parsley
- Parmesan, grated for garnish
Instructions
Make the pasta dough:
Combine the flours, water, and salt in a large bowl, mixing together with your hands until it just comes together. Turn out onto a lightly floured surface. Knead the dough for 5 minutes, until the dough is smooth and elastic. You can add a bit more water as you go if you feel like your dough is too dry. Form the dough into a ball and wrap in plastic. Allow dough to rest for 30 minutes at room temperature. Use immediately or refrigerate for up to 24 hours.
Unwrap the dough and cut into quarters. Roll each quarter into a log.
Feed the dough into the cavatelli maker as directed, to shape the pasta. Spread the pasta onto a baking sheet in a single layer and dust with more flour. Keep refrigerated until ready to cook.
Make the sauce:
Prepare a grill for high direct heat cooking.
Clean 2 pounds of golden chanterelles with a damp paper towel. Trim off any discolored or mushy rotten ends or parts. Place in a bowl with the smashed garlic and thyme bundle, adding oil in a thin stream. Toss gently to coat.
Gently pour the mushrooms into a grill basket. Place over direct heat and grill until tender. Reserve to a bowl.
Brush the shallots and lemon halves with oil. Place over direct heat and grill until charred. Remove, allow to cool and dice the shallots. Reserve.
To finish:
Bring a large pot of salted water to a boil. Cook the cavatelli for 2-3 minutes, or until tender, stirring frequently. Drain, reserving some of the pasta water for finishing in the sauce.
Preheat a large cast iron skillet over medium-high heat. Add a tablespoon of oil. When hot, add the shallots, grilled mushrooms and garlic. Stir and cook for a minute. Add the butter and colatura. Squeeze the charred lemons into the pan. Add half of the minced parsley. Gently toss or stir frequently, allowing the butter to emulsify. Add the cooked pasta and a few tablespoons of the starchy pasta water. Toss. Season with sea salt and freshly ground pepper.
Plate in individual serving bowls, and garnish with parmesan and remaining parsley.
