Mushroom Medallione Pasta with Porcini Sauce Recipe Courtesy

By recepti

Ingredients

• Mushroom Stuffing:
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 2 cups button mushrooms, halved
• 1 yellow onion, diced
• Sea salt
• Freshly cracked pepper
• 1/4 cup dry white wine
• 1 tablespoon porcini powder
• 1 cup ricotta cheese
• 1/2 cup fresh parsley, finely minced
• 1/4 cup Romano cheese, grated
• 1 egg
• 8 sheets pasta, cut into 2-inch squares
• Demi-Glace, for serving, recipe follows
• Romano cheese, shaved, for garnish
• Coarsely cracked pepper, for garnish
• Demi-Glace:
• 10 pounds split veal bones
• 2 tablespoons olive oil
• 1 cup fresh parsley
• 1 tablespoon whole black peppercorns
• 3 carrots, roughly chopped
• 2 bay leaves
• 2 onions, quartered, peels still on
• 2 sprigs thyme
• 1 rib celery, roughly chopped
• 1 leek, roughly chopped
• 6 ounces tomato paste
• 2 sage leaves

Preparation

Step 1

Mushroom Medallione Pasta with Porcini Sauce
Recipe Courtesy Nadia G

Total Time:
17 hr 50 min
Prep:20 min|Inactive Prep:--|Cook:17 hr 30 min
Level:Easy
Yield:6 to 8


For the mushroom filling: Heat the olive oil in a pot over medium heat, and then saute the garlic until golden, about 1 minute. Add the mushrooms, onions, some sea salt and pepper and cook until translucent, about 5 minutes. Deglaze the pot with the white wine and porcini powder, and let reduce 30 seconds. Transfer to a food processor and pulse a few times until the vegetables are minced, and then pour into a bowl and fold in the ricotta, parsley and Romano.

For assembling the medallione: Whisk the egg with 2 tablespoons cold water to create an egg wash. Spoon 2 tablespoons of