Mushroom Agnolotti – recipe by Michel Roux Jr. - Decanter

Ingredients

• 300g white mushrooms (or any edible wild mushroom)
• 60g grated Parmesan
• 50g fresh breadcrumbs
• 1 spring onion
• 1 garlic clove
• 1/2 bunch chives
• 3 tbsp cream
• A handful of chopped walnuts
• Salt and pepper
• 500g white flour
• 4 whole eggs
• 3 tbsp water
• 1 tsp salt
• 1 tsp olive oil
• 1 small garlic clove
• Pinch of pepper
• 20g toasted hazelnuts
• 80g rocket
• 30g grated Parmesan
• 125ml extra-virgin olive oil