Ennstaler Mushrooms

Dishes history

1. Delicious regional dish with seasonal mushrooms. Since I am not a “connoisseur” myself, I rely on mushrooms from friends and acquaintances. If you have no such option, you are welcome to use products from the supermarket (pay attention to freshness and regional origin here as well), a mushroom mix is ​​recommended for more variety of flavors.

The pasta dough

1. Use my pasta dough: Basic recipe: soft pasta dough. Place the dough in the refrigerator for about 30 minutes. Alternatively, you can add some sunflower oil to the batter.

The mushroom ragout

1. Roast the cleaned and cut mushrooms in a hot pan with a little oil.
2. Gradually add the chopped onion, sliced ​​leek and garlic (tip: start with the mushrooms, otherwise the onion will burn).
3. Mix in the chopped herbs, season with salt and pepper and remove the pan from the heat.
4. Let cool down. Finally, remove / dab off too much fat with kitchen paper (tip: If the ragout is too watery or fatty, the pasta dough will be softened too much).

The noodle pockets

1. Roll out the dough thinly, use a mold to cut out round pieces – approx. 8 cm in diameter.
2. Place some ragout in the middle and form pockets. Press the edges with a fork or who can just “curl off”.
3. Cook in hot salted water for about 8-10 minutes, the noodles rise and float on the surface.
4. Toss in a little butter and serve.

tip

1. Put a few dried mushrooms in a little water for 0.5 to 1 hour. This way you get a strong and intensely tasting mushroom stock. You can use this stock including pieces of mushroom to refine the mushroom ragout or just try the pasta dough to taste with a dash of stock.