I love mushroom pasta, especially stuffed pastas.  I had 3 different kinds of mushrooms on hand, beech, portobello, and mitake.  I really wanted to make something tasty and was tossing all kinds of ideas around like risotto, tarts, soufflé, but landed on tortellini.  I love making homemade pasta because it really is easy and also taste fantastic!  There are many different varieties of pasta and flours that can be used.  There is the basic all purpose flour and egg pasta, semolina pasta with eggs, semolina and flour without eggs, quinoa, brown rice, etc... I used the basic flour and egg mix for this recipe.

Even though I like to consider myself full blooded Italian (it is a running joke with my wife and I because Servidio is my last name), there is no doubt that the love of pasta and Italian food is in my blood even if I'm not 100%.

Recipe

Basic Pasta

3 cups of flour

4 eggs

1 tbsp of olive oil

1 tsp of salt

Mushroom filling

6 oz of beech mushrooms stems removed

6 oz of mitake mushroom stems removed

2 large portobello mushrooms, gills removed

1 onion sliced

3 garlic cloves minced

1 sprig of basil leaves

1 tbsp of oregano

1/4 cup of sherry

1/3 cup of creme fraiche or sour cream

2 oz of petit basque cheese

2 tbsp of black truffle oil

2 tbsp of butter

2 tbsp of olive oil

salt and pepper

Mushroom broth

2 cups stems of mushrooms, mushroom pieces and gills from portobellos

3 shallots

3 garlic cloves

4 cups of water

To Plate

2 oz of beech mushrooms

2 oz of mitake mushrooms

2 oz of portobello mushrooms

1/4 cup of sherry

5 tbsp of butter

3 tbsp of olive oil

2 cups of spinach

Garnish

fresh grated parmesan

fresh chopped basil

For the Pasta,

For the pasta, place the flour in a bowl, make a well or hole in the center of the flour.  Place the eggs, olive oil, and salt 

into th

e center.  Using a fork, beat the eggs and oil until smooth.  With the fork,  gradually stir in the flour little by little working your way to the outside of the bowl until the egg isn't so sticky.  Then use your hands instead of the fork, begin forming the dough by folding the flour into the mixture.  Continue the folding action until the dough is smooth and not sticky.  Adjust the amount of flour depending on how sticky the dough is. Once the dough is formed,  knead it for 5 minutes,  wrap it in plastic and let it rest for at least 30 minutes.  

For the Mushroom stock

Place all of the ingredients into a small pot and add the water.  Bring to a boil and then turn down to a simmer.  Cook until the water taste like mushrooms and not water anymore.  The more you cook it the stronger the flavor of mushroom will be.  I would say roughly an hour or more depending on how much time you have and how hard your simmer is.  Strain and set aside until ready to use

For the Mushroom filling,

In a large saute pan on medium high heat add butter, olive oil, onions and mushrooms.  Saute for 5 minutes.  Then add the garlic and cook for 2 more minutes.  Deglaze the pan with sherry wine and reduce until all the wine is gone.  Season with salt and pepper and transfer the contents into a food processor.  Add fresh basil, oregano, and cheese.  Puree for 20 seconds.   Then add creme friache or sour cream.  Puree until smooth but still with a little consistency.  You don't want baby food for your filling.  Add truffle oil, salt, and pepper and place into a bowl.   Cover and place into the refrigerator to cool.

Tortellini

Take your rested dough and cut in half.  Wrap the one half and use the other half.  Roll the half you are using with a rolling pin until you get it thin enough to be placed in your pasta machine.  Working on one level at a time, roll your past dough through the pasta machine working it all the way down.  Then fold it up all together again and repeat the process at least one more time if not 2 more times.  On the third time working the pasta dough down until the second to last dial or level on the pasta machine.  Using a big ring mold cut out large circles in the dough.  Then take out your filling and place a large spoonful of mushroom mix in the center of your circle.  Take a small brush dipped in either water or egg and brush half of your circle (round pasta) with it.  Fold the pasta over the mushroom filling so now you should have something that looks like an empanada or in Italian this shape of pasta would be called agnolotti.  Once you have all of these agnolotti shapes (half moon, empanada) take the right corner of pasta and add a touch of water with your finger.  Then take the left corner and fold it over the right corner pinching the ends so they stick.  This should give you the tortellini shape.  Repeat until all the mushroom mix is gone.  Place the pasta on a sheet tray that is lined with parchment dusted with flour to prevent sticking.

To serve

Place a pot of salted water on the stove and bring to a boil.  Place a large saute pan on medium high heat with 1 tbsp of butter, 2 tbsp of olive oil, and remaining mushrooms.  Cook for 5 minutes and then deglaze with sherry.  Reduce by half and then add 1 cup of mushroom stock.  Place the tortellini in the water.  Cook for roughly 2 minutes or until they float to the top of the water.  Strain out the pasta and place into the broth.  Finish the pasta with spinach, the remaining butter, salt, and pepper.  Place 3 tortellini  in a bowl with the mushroom and spinach in the middle.  Drizzle olive oil on top, fresh parmesan, and basil.  Serve and enjoy!

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