Pasta with Beech Mushrooms and Scallops

45min Ingredients for 4 servings

25 g butter
300 g of beech mushrooms
1 tsp white wine vinegar
1 cup white wine, such as chardonnay
1 ½ cups whipping cream
75 g Castello® Danish Blue

1 cup water
1 tsp salt
Freshly ground pepper

1 tbsp virgin olive oil
12 large scallops (about 400 g)
½ tsp salt
Freshly ground pepper

500 g of fresh pasta, for example fettuccine
3 ¾ tsp salt
100 g sugar snap peas into thin strips
1 cup fresh herbs such as dill and chervil

Pasta with Beech Mushrooms and Scallops


Melt the butter until golden in a sauté pan. Add the mushrooms, keeping the pan at a moderate heat and stirring for approx. 5 minutes or until golden. Add the white wine vinegar and white wine. Let the mushrooms cook, still over a moderate heat and stirring for about 5 minutes or until all the liquid is almost gone. Stir whipping cream, cheese, water, salt and pepper in mushroom mixture and heat it thorough-ly. Season to taste. Keep the sauce warm.

Scallops: Allow the oil to heat up in a pan. Dry the scallops well and sprinkle them with salt. Cook the scallops for around. 2 minutes on each side or 2 ½ minutes if they are large.

Pasta: Place the salt into a pot of water and boil. Place the pasta in once boiling and cook for approx. 2 minutes. After cooking, drain in a sieve.

Serving: Turn the pasta into the sauce along with the peas. Arrange the pasta on plates and place 3 scallops on each. Garnish with herbs and serve immediately.


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