Porcini Mushrooms:
Three Ways
Chef Scott Carsberg of Lampreia – Seattle, WA
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
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
- 1 sprig Italian parsley
- Pasta dough for ravioli
Sautéed
- 2 Porcini mushrooms, sliced in half
- 1 Tablespoon butter, unsalted
- 1 Tablespoon extra virgin olive oil
- Sea salt, to taste
Method:
For Marmalade:
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:
Preheat oven to 400°F. Drizzle olive oil into a casserole.
Add mushrooms and cover. Bake until softened. With immersion
blender, puree until smooth. Fold in cheese. Roll out thin
sheets of pasta. 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. Cook ravioli in traditional style. Keep warm.
For Sautéed:
In large sauté pan, heat butter and oil over medium-high
heat. Cook porcinis face down until golden brown. Add salt.
To Assembly:
Using large, shallow bowls, equally distribute ravioli, then
sautéed porcinis to one side, and marmalade to the
other side. Serve.
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