Corn Fettuccine with Black Trumpet and Purple Wine Cap Mushrooms, Lemon Verbena, and Bûcheron Recipe | James Beard Foundation

Ingredients

• 1 1/2 cups plus 2 tablespoons corn flour
• 1 1/2 cups semolina flour
• 4 eggs
• 2 tablespoons water
• Olive oil as needed
• 1 onion, diced
• 1 cup black trumpet mushrooms
• 1 cup purple wine cap or portabella mushrooms, sliced
• 1 spring fresh lemon verbena, leaves removed and finely chopped
• 2/3 cup crumbled Bûcheron cheese
• 1/2 cup crème fraîche
• Salt and pepper to taste
• Grated Parmesan for garnish