John Myers
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Homemade Pasta with King Oyster Mushroom Cream Sauce
The perfect homemade pasta with king oyster mushroom cream sauce recipe with a picture and simple step-by-step instructions.
for the pasta dough
- 200 g Wheat flour
- 2 Eggs
- 2 tsp Extra virgin olive oil
- Flour for rolling
for the sauce
- 2 King oyster mushrooms
- 200 g Cream
- 1 Kl. onion
- 75 g Ham cubes
- Balsamic vinegar
- Pink berries
- 1 branch Rosemary
- Sea-Salt
- Extra virgin olive oil
pasta dough
- Sift wheat flour into a bowl. Add eggs and olive oil. Knead everything with a hand mixer (with a dough hook) on a low setting until lumps form. Knead the rest vigorously by hand for a few minutes until a smooth dough is formed. Roll the dough into a ball and wrap it in cling film. Let the dough rest for about 1 hour.
Pasta
- Roll out the pasta dough as thinly as possible on a lightly floured surface with the rolling pin and fold it a few times. Cut into thin strips with a knife and, depending on the desired length, cut in half once. Of course you can also use a pasta machine.
sauce
- Clean the king oyster mushrooms and cut into small cubes. Peel onions and cut them into fine pieces. Wash the rosemary and also finely chop the needles. Heat some olive oil in a small saucepan and sweat the onions in it. Add king oyster mushrooms and stir-fry for a few minutes. Deglaze everything with the cream and season with a strong dash of balsamic vinegar. Add the ham cubes and season everything with salt. Let the sauce simmer on a low heat for a few minutes, stirring occasionally.
- While the sauce is simmering, bring plenty of water to the boil in a large saucepan. Add a strong dash of olive oil and plenty of salt to the water. Cook the noodles for about 3 minutes until they are firm to the bite. Drain the pasta in a colander.
to dish out
- Season the sauce with pink berries from the mill and add the rosemary. Arrange the pasta on plates and pour a little sauce over them.
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