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.
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