Buttery Mushroom Pasta Is Exactly What You Need This Fall
Buttery Mushroom Pasta Is Exactly What You Need This Fall
We’ve teamed up with Vermont Creamery to share the cozy new pasta we’re keeping on repeat all fall long: a mushroom-packed cacio e pepe riff, with an extra kick of flavor and creaminess from their Cultured Butter With Sea Salt.
For some people, it’s pumpkin-spiced products that signal fall’s arrival—but for me, it’s mushrooms. Of course you can get great mushrooms at the supermarket nearly year-round these days, but you won’t see me reaching for earthy varieties (like chanterelles and creminis) to cook with until it’s cool enough for a light jacket. Sautéed, roasted, fried—you’d be hard-pressed to find a substitute for umami-packed mushrooms that always lend depth to a dish.