King Oyster Mushrooms Caramels bi Sage Butter

Di tasekê de ardê bi xwê re têxin tasekê, di naverastê de valahiyek çêkin û hêkan lêxin. Niha piçek piçûk avê lê zêde bikin û bi tevgerek dorhêlê bi çolê tevlihev bikin.

Ez bi rastî avê li vir bi gûçikan lê zêde dikim, çiqas bi mezinahiya hêkê ve girêdayî ye, ji ber vê yekê ez li vir hûrgulî li ser mîqdarê nadim. Niha bi destên xwe dest bi hevîrkirinê bikin, belkî dîsa jî kelek av lê zêde bikin. Hevîrê bi xurtî hevîr bikin.

Dema hevîr êdî bi tiliyên we û tasê nemîne, wê ji tasê derxin û bi herdu destan li ser maseya kar bi xurtî hevîr bikin. Divê hevîrê xweş û nerm û sipî be û ger hûn bi tiliya xwe di nav hevîrê de çêlekekê çêkin divê pir hêdî hêdî vegere. Bihêlin hevîrê herî kêm 30 deqe li germahiya odeyê bimîne.

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.

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

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.

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.