Homemade pasta with porcini mushrooms and morels

4 servings

60 minutes

The recipe was shared with us by the chef of the restaurant "L.E.S." Andrey Kolodyazhny.

Energy value per serving

• Calories: 651.8
• Proteins: 24.7g
• Fats: 32.7g
• Carbohydrates: 63.4g

Ingredients

• White mushrooms: 200 g
• Morels: 200 g
• Shallots: 4 pc
• Mushroom broth: 400 ml
• Cream: 400 ml
• Grated Parmesan cheese: 60 g
• Salt: to taste
• Ground black pepper: to taste
• Micro salad: 20 g
• Olive oil: 40 ml
• Egg yolk: 5 pc
• Flour for pasta: 300 g

Cooking steps

1. First, prepare homemade pasta. Sift the flour into a mound, making a well in the center.

   Required ingredients:

   • Flour for pasta: 300 g

2. Add yolks and salt (a pinch) to the hollow.

   Required ingredients:

   • Egg yolk: 5 piece
   • Salt:  to taste

3. Beat the yolks into the flour with a fork, gathering the flour from the edges.

4. Knead the dough until smooth.

5. Form the dough into a ball and refrigerate for half an hour.

6. Roll out the dough thinly.

7. Cut the tagliatelle into wide strips with a knife or using a pasta machine.

8. Boil the pasta for 1–1.5 minutes.

9. Next, prepare the sauce. Finely chop the shallot.

   Required ingredients:

   • Shallots: 4 pieces

10. Fry in olive oil.

    Required ingredients:

    • Olive oil: 40 ml

11. Add randomly chopped white mushrooms and morels, and sauté.

    Required ingredients:

    • White mushrooms: 200 g
    • Morels: 200 g

12. Pour with mushroom broth and simmer until cooked.

    Required ingredients:

    • Mushroom broth: 400 ml

13. Add cream and heat.

    Required ingredients:

    • Cream: 400 ml

14. Season the sauce to taste.

    Required ingredients:

    • Ground black pepper:  to taste

15. Add pasta to the sauce and mix.

16. When serving, sprinkle with grated parmesan and, if desired, powdered fly agaric.

    Required ingredients:

    • Grated Parmesan cheese: 60 g
    • Salt:  to taste

17. Garnish with microgreens.

    Required ingredients:

    • Micro salad: 20 g