Tag: wild mushroom recipes

Ingredients

• Buckwheat Pasta Dough
• Ingredients:
• 1 cup buckwheat flour
• 1 cup bread flour
• 1 teaspoon fine sea salt
• 1 teaspoon garlic pepper
• ¼ cup hot water
• 2 large eggs, room temperature
• Method:
• To make the fresh Bucatini pasta, measure out equal parts buckwheat and cake flour, sea salt and garlic pepper; blend together in your KitchenAid 14-cup Food Processor. Then beat the eggs into the hot water and add to the flour mixture through the tube with the food processor running, and turn it off. Give the dough about ten 3-second pulses until it gathers into a ball and clears the side of the bowl.
• Then lightly knead the dough on a work surface for a couple of minutes until it’s smooth and supple, and wrap the disk in plastic film to rest for about 20 minutes before cutting into quarters and using the pasta press.
• To make the buckwheat Bucatini, you need to attach your KitchenAid Gourmet Pasta Press (with the Bucatini pasta cutter inserted) to your KitchenAid Artisan Stand Mixer by unscrewing the black knob and removing the front silver cap. Pop in the attachment and secure it tightly with the knob until it stays in place.
• Remove the dough from the plastic wrap and press it out on to a floured work surface, then cut the pasta dough into 3 or 4 portions. Turn your stand mixer on the highest setting (speed 10), and slowly feed walnut-sized balls of dough into the hopper; dough should self-feed through the auger – just wait until the auger is visible before adding the next piece. Use the combo tool to push dough only if the dough becomes caught and no longer self-feeds.
• Once the dough starts coming through the bottom of the press, use the attached cutter to cut pasta at desired length as it exits the press (for Bucatini approx. 9.5 inches long).
• Separate the pasta after extrusion, and place long noodles on a drying rack or in a single layer on a tea towel placed on a baking sheet or flat surface. Dry the pasta for about 30 minutes, turning them occasionally.
• Next, bring some salted water to a boil in your KitchenAid Stainless Steel Stockpot with Strainer and cook the fresh pasta for about 3-4 minutes.
• Drain and toss into your KitchenAid Ceramic Mixing Bowl with a little olive oil and set aside while you prepare the pasta sauce.
• Makes about 1 pound of fresh pasta, cooked. You can also double the recipe and freeze a portion of it to use later.
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• PHOTO: PastaHero1.jpg
• Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage
• Ingredients:
• 3 tablespoons extra-virgin olive oil, divided
• 3 tablespoons chilled butter, divided
• 6 thin slices aged Prosciutto de Parma, torn into large pieces
• 1 cup pecans, coarsely chopped
• 12 whole fresh sage leaves
• 2 pounds assorted fresh wild mushrooms (Portabella, Porcini, Oyster, Beech, Cremini, and Shiitake), sliced
• 2 cloves fresh garlic, minced
• 2 large shallots, minced
• 1 cup fresh baby spinach leaves
• 2 cups low-sodium chicken broth
• 1 teaspoon black truffle oil
• Sea salt and garlic pepper, to taste
• ¾ cup freshly grated Parmesan cheese

Instructions

1. To make the Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage, begin by prepping your fresh ingredients (shallots and garlic) on your KitchenAid Wood Cutting Board. Measure out the other ingredients (prosciutto, sage, wild mushrooms, spinach, chicken stock, olive oil, butter, truffle oil, and grated Parmesan cheese) in small bowls and set aside.
2. Heat a tablespoon of olive oil in your KitchenAid Anodized Nonstick 12” skillet over medium-high heat, and cook the prosciutto in batches for a few minutes until crispy and browned, drain on paper towels and set aside.
3. Add the pecans to the skillet and toast for a few minutes until lightly browned with a nutty aroma (being careful not to burn); remove nuts from pan and set aside.
4. Add a tablespoon of butter to the skillet and sauté the sage leaves until crisp, about 1 minute per side. Transfer to paper towels.
5. Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in the same pot over medium-high heat. Add the mushrooms, shallots, garlic and sauté until mushrooms are brown and liquid evaporated, about 10 minutes. Add the spinach and sauté for another 2 minutes until wilted and transfer mixture to a mixing bowl.
6. Pour in the chicken stock to the same pot and bring the liquid to a boil. Scrape up the browned bits and cook until liquid is reduced by half, about 7 minutes. Remove from the heat and add truffle oil, mushroom mixture, cooked prosciutto, pecans and sage. Mix together well, season with sea salt and garlic pepper to taste.
7. Serve the cooked bucatini pasta tossed with the sauce and garnish with shaved Parmigiano-Reggiano cheese.
8. Sauce can be made up to 2 hours ahead; let stand at room temperature.