Homemade Pasta with Porcini Mushrooms and Morels
Pasta and Pizza | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
This recipe was shared with us by Chef John Smith from a popular American restaurant.
Ingredients
- Porcini Mushrooms - 7.1 oz
- Morels - 7.1 oz
- Shallot - 4 pieces
- Mushroom seasoning - 13 fl oz
- Cream - 13 fl oz
- Grated Pecorino Pepato Cheese - 2.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Microgreens - 0.7 oz
- Olive Oil - 1 fl oz
- Whole egg - 5 pieces
- Pizza Flour - 10.6 oz
Step by Step guide
Step 1
First, make the homemade pasta. Sift the flour into a mound and create a well in the center.
Step 2
Add the egg yolks and a pinch of salt into the well.
Step 3
Beat the egg yolks into the flour with a fork, incorporating the flour from the edges.
Step 4
Knead the dough until smooth.
Step 5
Shape the dough into a ball and refrigerate for half an hour.
Step 6
Roll out the dough thinly.
Step 7
Cut the tagliatelle into wide strips using a knife or a pasta machine.
Step 8
Cook the pasta for 1 to 1.5 minutes.
Step 9
Next, prepare the sauce. Finely chop the shallots.
Step 10
Sauté in olive oil.
Step 11
Add randomly chopped white mushrooms and morels, and sauté them.
Step 12
Pour in the mushroom broth and simmer until cooked through.
Step 13
Add the cream and heat through.
Step 14
Season the sauce to taste.
Step 15
Add the pasta to the sauce and stir.
Step 16
When serving, sprinkle with grated Parmesan and, if desired, dust with powdered fly agaric.
Step 17
Garnish with microgreens.
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