Northwest Wine - Online Magazine
Porcini Mushrooms: Three Ways
Here is yet another great mushroom recipe. Actually, it is three recipes that you assemble on the plate at the end. This one takes quite a bit of time to create, having come out of one of Seattle's best restaurants, but it's very nice and the flavors have a serious WOW factor. Save this for a special dinner party.
Here's what you do:
For Marmalade:
1) Sauté mushroom stems, parsley and garlic over medium heat until soft. Remove from heat and empty into a bowl. Add vinegar, olive oil and sea salt. Mix gently.
For Ravioli:
1) Preheat oven to 400°F. Drizzle olive oil into a casserole. Add mushrooms and cover. Bake until softened.
2) With immersion blender, puree mushrooms until smooth. Fold in cheese. Roll out thin sheets of pasta (or maybe you can even purchase fresh ravioli sheets at a specialty store). Using a medium sized circular cutter, lightly score but do not cut out circle shapes. Distribute filling between circles. Lay another sheet of pasta on top of filling, and using lumps as a guide, cut out circles, sealing with cutter. Seal well with tines of fork. Repeat with remaining filling and dough. Set aside to dry for one hour, turning once.
3) Cook ravioli in large kettle of rapidly boiling salted water for 7 to 8 minutes or until tender. Keep warm.
For Sautéed:
1) In large sauté pan, heat butter and oil over medium-high heat. Cook porcinis face down until golden brown. Add salt.
To Assemble:
1) Using large, shallow bowls, equally distribute ravioli, then sautéed porcinis to one side, and marmalade to the other side. Serve.
Source: Chef Scott Carsberg of Lampreia – Seattle, WA
Wine Pairings
The wine choices with this meal are infinite. Balsamic vinegar marmalade would pair with a Pinot noir. The ravioli and the sautéed mushroom would pair with any white wine from a Chardonnay to Viognier to a Sémillon to a Pinot gris. We recommend you open a bottle of red and a bottle of white and see how it goes.
Ingredient List
Here's what you need:
Marmalade
4 Porcini mushroom stems, diced
4 sprigs Italian parsley, chopped
1 clove garlic, shaved
¼ cup 20 year old balsamic vinegar
½ cup extra virgin olive oil
Sea salt, to taste
Ravioli
4 button Porcini mushrooms
5 Tablespoons extra virgin olive oil
¼ cup Parmigiano Reggiano cheese
1 sprig Italian parsley
Pasta dough for ravioli
4 eggs, well beaten
3/4 c. water
3 3/4 c. flour, sifted
1 1/2 tsp. salt
In large bowl, combine eggs and water. Add 2 cups sifted flour and 1 1/2 teaspoons salt; beat well. Gradually stir in about 1 3/4 cups sifted flour to make a moderately stiff dough. Turn out on lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Divide into 2 parts. Cover and let rest 10 minutes. Roll each part of dough out to 16 x 12 inch rectangle.
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