John Myers
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Mushrooms with Tagliatelle Ala Dewi Desi
The perfect mushrooms with tagliatelle ala dewi desi recipe with a picture and simple step-by-step instructions.
For the ragout:
- 2 Ice mushrooms, dried
- 1 tsp Vegetable broth, Kraft bouillon
- 100 g Water
- 2 Nests Tagliatelle
- 1 Ripe mango
- 20 Sugar snap
- 1 small Carrot
- 1 smaller Pak Choi (mustard cabbage)
- 1 smaller Red chilli
- 2 Blossoms
- 4 tbsp Ricotta cream cheese or sour cream
- 2 tbsp Madeira
- 60 g Orange juice
- 1 tsp Vegetable broth, Kraft bouillon
- 1 pinch Black pepper from the mill
- 1 pinch Nutmeg, freshly grated
- 1 tsp Dried oregano
- 2 tbsp Celery leaves, fresh or frozen
Also:
- 2 tbsp Unsalted butter
- 1 tsp Tapioca flour
- 1 tbsp Madeira
To garnish:
- 1 tbsp White sesame seeds
- Wash and peel the mango. Fillet 2 approx. 1 cm thick slices on opposite sides and use them for the bird’s body. Cut into one side so that it can be fanned out for the tail. Make the head and beak and crown from other fillets. Cut 2 thin slices from the bottom of the chilli for the eyes. Arrange everything on the serving plates.
- Cut 8 strips approx. 8 mm wide from the fillets. Blanch 10 pak choi leaves and place them as leaves with the mango strips as bamboo stems in front of the bird. Add the flowers.
- For the ice mushrooms, heat the water, dissolve the vegetable stock in it and pour it over the mushrooms and let them swell. Gently squeeze off the cooled water. If the water tastes sour like vinegar, rinse the mushrooms twice with clear water and finally squeeze out the water again and place it on the serving plates.
- Clean and chop the white shrimp mushrooms.
- Wash the carrot, cut off both ends, peel and slice across into approx. 3 mm thick slices. Wash the sugar snap peas, cut them off at both ends, pulling off the threads on both sides. Blanch both for 4 minutes in boiling water, then toss in a little butter with a pinch of salt.
- Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Do not add any oil to the salt water!
- Mix the ricotta with the orange juice and the Madeira homogeneously. Fry the mushrooms with 2 tablespoons of the butter and deglaze with the orange juice mixture. Add the remaining ingredients for the ragout, mix and let simmer with the lid on.
- Dissolve the tapioca flour with the Madeira and stir in the mushroom mixture. Arrange the carrots and snow peas on the serving platters. Add the strained noodles and pour the mushrooms over them. If you like, sprinkle the mushrooms with sesame seeds and serve warm.
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