The Beachcomber Cafe, vintage 50s-inspired beachy California cuisine with spectacular oceanside view.
½ oz – White Truffle Oil
½ oz – Black Truffle Shavings
1oz – Baby Spinach
4oz – Manufacturing Cream
2oz – Unsalted Butter
2oz – White Button Mushroom (sliced)
1oz – Wild Mushroom mix (Chanterelle, King, Enoki, Oyster, Black Trumpet)
3oz – Smoked Gouda (shredded)
2oz – Peccorino/Parmesan Cheese (grated)
3T – Panko/Cheese Bread Crumbs (1T Parmesan/2T Panko)
8oz – Cavatappi Pasta (cooked)
TT Salt & White Pepper
In a medium sauté pan, heat 1oz butter until melted and bubbling.
Add button mushrooms and sauté for about 2 to 3 minutes.
Add spinach and sauté for another minute.
Add manufacturing cream, cheeses, truffle oil and shavings and continue to cook until sauce starts to thicken.
Toss in pasta and heat through or until sauce becomes very thick and creamy.
Taste and add seasoning if needed.
In a separate small sauté pan heat over medium high, add 1oz butter and sauté wild mushrooms.
Pour pasta into bowl
On top of pasta, sprinkle with Panko/Cheese bread crumbs.
Place under broiler until breadcrumbs start to brown.
Remove from broiler and top with sautéed wild mushrooms and sprig of parsley for garnish.