Pasta with beech mushrooms and scallops

45min 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 Black
  • 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 mush-rooms 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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