Pasta with beech mushrooms and scallops

45min Ingredients for 4 servings

2 tablespoons butter

1 1/4 cups of beech mushrooms

1 teaspoon white wine vinegar

1 cup white wine, such as chardonnay

1 1/2 cups whipping cream

1/3 cup Castello® Black

1 cup water

1 teaspoon salt

Freshly ground pepper


1 tablespoon virgin olive oil

12 large scallops

1/2 teaspoon salt

Freshly ground pepper


2 cups fresh pasta, such as fettuccine

3 3/4 teaspoons salt

1/2 cup sugar snap peas ¾ cut into thin strips

1 cup fresh herbs such as dill and parsley 

Pasta with beech mushrooms and scallops


Melt the butter until golden in a sauté pan. Add mushrooms, keeping the pan at a moderate heat and stirring for approximately 5 minutes or until golden.

Add white wine vinegar and white wine. Let the mushrooms cook over a moderate heat, stirring frequently 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 thoroughly.

Season to taste.

Keep the sauce warm.



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 1/2 minutes if they are large.



Place the salt into a pot of water and boil. Place the pasta in once water is boiling and cook for approximately 2 minutes. After cooking, drain in a colander.

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