Pasta with Wild Mushrooms - James Martin Chef

Name: Pasta with Wild Mushrooms - James Martin Chef
Ingredients: 50ml white wine; 1 shallot, peeled and diced; 1 clove garlic, peeled and crushed; 25ml Madeira wine; 100ml double cream; 100ml veal stock; 50g butter; 200g fresh wild mushrooms; 15g dried morels, soaked; 1 small bunch chervil; 250g 00 flour; 250g semolina flour; 5 eggs; Parmesan; White truffle; Put the butter, shallot and garlic into a pan cook gently for 2 minutes. Add the mushrooms, Maderia wine, cream and stock to the pan and gently simmer for 5 minutes.; Meanwhile, cook the pasta in boiling salted water. Drain and place in the pan with the mushrooms to finish cooking in the sauce. Season.; To serve, pile the pasta and sauce into bowls and grate over Parmesan and truffle to finish.

www.jamesmartinchef.co.uk

Fresh handmade pasta tossed in a rich, velvety sauce of wild mushrooms, Madeira, and cream, topped with Parmesan and fragrant white truffle.

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Ingredients

50ml white wine
1 shallot, peeled and diced
1 clove garlic, peeled and crushed
25ml Madeira wine
100ml double cream
100ml veal stock
50g butter
200g fresh wild mushrooms
15g dried morels, soaked
1 small bunch chervil
250g 00 flour
250g semolina flour
5 eggs
Parmesan
White truffle
Put the butter, shallot and garlic into a pan cook gently for 2 minutes. Add the mushrooms, Maderia wine, cream and stock to the pan and gently simmer for 5 minutes.
Meanwhile, cook the pasta in boiling salted water. Drain and place in the pan with the mushrooms to finish cooking in the sauce. Season.
To serve, pile the pasta and sauce into bowls and grate over Parmesan and truffle to finish.