Truth Seeker
New Member
Enjoy a Magical Mushroom delight with this recipe.
Ingredients
Mushroom ragout:
Step by Step Directions
Ingredients
Mushroom ragout:
- 2 fluid ounces of Magic Butter
- 5 Garlic cloves, minced
- 1 pound shrooms
- 1 pound portobello mushrooms
- 4 Rosemary springs, or 3T. dried rosemary
- 4 Thyme springs, or 3T of dried Thyme
- 1/2tsp of salt
- 1/4tsp of black pepper, or 1/8tsp of white pepper
- 3oz. Balsamic vinegar (I like to use 8 strength)
- 10oz White wine
- 1pint vegetable stock (you can use chicken stock)
- 1/2oz parsley (optional)
- 2lbs pasta dough
- 1lb bread flour
- 6 eggs
- pinch of salt
- 2oz water
( to make this just combine all ingredients together in a bowl, and knead until smooth, and cover dough for one hour before rolling and shaping ) You can add 6oz of pureed spinach to that mix to make spinach pasta (add some garlic to that, also if you like)
- 2lbs shallots
- 1oz vinegar
- 2fl oz of vinegar
- 20 tomatoes slices
- 10 Rosemary springs, or 6T of dried Rosemary.
Step by Step Directions
- Prepare mushroom ragout: Heat Magical Butter, saute' garlic and mushrooms with sprigs of herbs in small batches
- Remove herbs. De-glaze w/ vinegar and wine; reduce liquid to half (boil until liquid has halved it's amount) Cook and reduce until sauce consistency. Stir in chopped parsley just before serving. Season w/ salt and pepper to taste.
- Roast the shallots in 350degree oven. When done, Peel and slice and chop as desired. Combine all vinegar and honey, and cook out slightly. Keep WARM.
- Roll out pasta dough, sprinkle w/ parsley and fold into thirds, and roll into thin sheets. Cut into 3in squares. Drop into salted boiling water and cook until al dente (almost limp noodle feel) Rinse to stop the cooking process.
- To assemble dish, REHEAT the ragout, shallots pasta squares and tomatoes. Layer w/ 2oz mushroom ragout, 2oz shallots, 2 roasted tomato halves between pasta squares. Serve. Garnish w/ fresh rosemary sprigs.
