Foragers Agnolotti

SAVORY

Apr 2

Portobello and Morel Mushrooms, Mascarpone, Parmesan, Pea Purée, Microgreens

Chef Elijah Coe of Vibrant Table Catering & Events | Portland, OR
Yield: 8 servings

INGREDIENTS

Agnolotti Dough:
7 egg yolks plus 1 whole egg, beaten
1 egg
225 grams flour
1 tablespoon olive oil
1 teaspoon salt

Agnolotti:
3 portobello mushrooms, stemmed, peeled, gilled, and rinsed
5 sprigs thyme
1 teaspoon finely chopped garlic
1 ounce finely chopped shallot
2 tablespoons olive oil
⅓ cup mascarpone
1 ounce grated Parmesan

Pea Purée:
2 cups blanched peas
Chardonnay
Salt

To Assemble and Serve:
Salt
2 tablespoons olive oil
1 cup sliced morel mushrooms
½ ounce butter
1 teaspoon finely chopped garlic
Black pepper
Micro greens

METHOD

For the Agnolotti Dough:
In a large mixing bowl, combine all ingredients, kneading the mixture until an elastic dough forms. Add a little water, as necessary, to help dough come together. Wrap the dough in plastic wrap and refrigerate overnight.

For the Agnolotti:
Heat oven to 300ºF. Prepare and heat a smoker. Smoke mushrooms 5 minutes. Transfer to a pan with the thyme, garlic, shallot, and oil. Cover and roast 20 minutes. Remove thyme and transfer mixture to a Vitamix blender and purée. When the purée has cooled to room temperature, transfer to a bowl with cheeses. Stir to combine. Cover and refrigerate at least 2 hours. Transfer to a piping bag with a plain tip.

Roll out Agnolotti Dough to 1-millimeter thick and cut into sheets, 10-centimeters by 30-centimeters. Pipe filling along the long edge of the pasta sheet. Carefully fold the sheet over the filling. Cut along the rolled edge, separating the pasta tube from the remainder of the sheet. Place forefinger at one end, sealing one end of the tube. Move down the tube, squishing the pasta flat every 2 centimeters. Cut the pasta in the center of the flat parts, creating agnolotti. Transfer to a lined sheet tray, cover, and refrigerate.

For the Pea Purée:
In a Vitamix blender, purée peas with just enough Chardonnay to create a smooth sauce. Season with salt. Cover and refrigerate.

To Assemble and Serve:
Bring a large pot of salted water to a boil. In a pan over low heat, gently warm Pea Purée. In a separate pan over high flame, heat oil and sear mushrooms. When browned, decrease heat and add butter and garlic, tossing to combine. Season with salt and pepper. In the boiling salted water, cook Agnolotti 4 minutes; drain. Onto a plate, spoon a little Pea Purée, top with 2 Agnolotti, finish with some seared mushrooms, and garnish with micro greens.

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