in

King Oyster Mushrooms Caramels with Sage Butter

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 287 kcal

Ingredients
 

Pasta dough

  • 250 g Pasta flour
  • 2 large Eggs
  • 1 pinch Salt
  • Water

filling

  • 300 g King oyster mushrooms
  • 1 Shallot, finely diced
  • 1 Garlic clove, finely chopped
  • 200 g Ricotta
  • 1 Egg yolk
  • 0,5 bunch Leaf parsley, finely chopped
  • 1 Lime, just the zest
  • Salt
  • Black pepper from the mill
  • Oil

Sage butter

  • 100 g Butter
  • Fresh salbai leaves, number to taste, cut into fine strips
  • 1 Garlic clove, finely chopped
  • Salt
  • Black pepper from the mill

Instructions
 

Pasta dough

  • Put the flour together with the salt in a bowl, make a hollow in the middle and beat the eggs into it. Now add a tiny sip of water and mix in a circular motion with a fork.
  • I really add the water here in sips, how much depends on the size of the egg, so I don't give any details about the amount here. Now start kneading with your hands, possibly still adding a sip of water. Knead the dough vigorously.
  • When the dough no longer sticks to your fingers and the bowl, take it out of the bowl and continue to knead vigorously with both hands on the worktop. The dough should be nice and smooth and silky and if you make a dent in it with your finger, it should come back very slowly. Let the dough rest at room temperature for at least 30 minutes.

filling

  • Cut the king oyster mushrooms into small cubes. Heat a little oil in a pan and fry the king oyster mushrooms in it, they should be colored. Make sure that the pan is very hot, otherwise the mushrooms will start to boil - and that would be really stupid.
  • In the last 2 minutes, add the shallot and garlic and stir-fry. Then immediately pour into a bowl and season with salt and pepper and then let cool down well.
  • Then add the parsley, egg yolk, ricotta and lime zest, mix everything very well and season to taste again. Then cover the mass and put it in the refrigerator for 2 hours so that it attracts a little and so it is much easier to portion.

assembly

  • Roll out the dough very thinly with the pasta machine, so thin that you could read through a newspaper. Then cut the dough into rectangular strips, something the size of candy wrapper. Put a teaspoon of the mushroom filling in the middle.
  • Now one half is folded over from above. Moisten the lower half of the dough a little and beat it over it, resulting in a narrow tube, press it down a little and cut straight at the ends on the right and left with a pastry wheel. Now press the pasta together underneath the filling and turn 180 ° left and right, press lightly together and place on a floured surface

Sage butter

  • Heat the butter and let it become nut butter, then remove it IMMEDIATtbspY from the stove and add the sage leaves, the garlic, a little salt and pepper.

finish

  • Cook the caramels in plenty of salted water until al dente, drain well, arrange on a plate and pour the sage butter over them. If you like, you can also slice Parmesan cheese over it. For me that was too much, I wanted the great herb mushroom taste.

Nutrition

Serving: 100gCalories: 287kcalCarbohydrates: 22.9gProtein: 8.2gFat: 18g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Spicy Ham Bread

Side Dishes: Bacon Sauerkraut with Grapes