Recipes

Lamico - Laurent Tourondel logo

Mushroom Bolognese

with Whole Wheat Pappardelle Pasta, and Walnut Gremolata

“You can swap in any of your favorite mushrooms in this dish. Porcini are particularly amazing this time of the year! You can also make the pasta dough a day in advance so that prep day won’t be so hectic.” —Chef Emilie Walsh

Serves 4

1/3 cup olive oil
1 tbs garlic, chopped
4 oz white wine
1 pint mushroom sauce (see recipe below)
4 oz whole wheat pappardelle pasta (see recipe below)
Chopped chives to season
Grated Parmesan cheese to garnish
Drizzle of toasted walnut gremolata
Shaved button mushrooms to garnish
Fried sage to garnish

Mushroom Bolognese with Whole Wheat Pappardelle Pasta, and Walnut Gremolata
Lamico - Laurent Tourondel logo

Mushroom Bolognese

with Whole Wheat Pappardelle Pasta, and Walnut Gremolata

“You can swap in any of your favorite mushrooms in this dish. Porcini are particularly amazing this time of the year! You can also make the pasta dough a day in advance so that prep day won’t be so hectic.” —Chef Emilie Walsh

Serves 4

1/3 cup olive oil
1 tbs garlic, chopped
4 oz white wine
1 pint mushroom sauce (see recipe below)
4 oz whole wheat pappardelle pasta (see recipe below)
Chopped chives to season
Grated Parmesan cheese to garnish
Drizzle of toasted walnut gremolata
Shaved button mushrooms to garnish
Fried sage to garnish

Method
In a large sauté pan, add olive oil and garlic. Lightly sauté until fragrant, without color. Deglaze off the heat with white wine, and return to the heat and lightly reduce.

Add the mushroom sauce and bring it to a boil. While the sauce is warming up, add the whole wheat pasta to salted boiling water and cook until al dente, about 2 minutes.

Add the cooked pasta to the mushroom sauce. Toss until all the pasta is well coated. Season and finish with chopped chives.

To Plate
Place the pasta in the center of the plate. Grate Parmesan cheese over the top and garnish with a drizzle of gremolata, shaved button mushrooms, and fried sage.

Mushroom Sauce
Yields 1 quart

2 pounds of cremini mushrooms, washed and left whole,
divided into 2 equal parts
4 oz olive oil
Salt and pepper to taste
2 oz butter
2 oz flour
2 cups strong mushroom stock
1/4 cup crème fraîche
1 cup reduced heavy cream
1/4 cup sofrito base (see method at right)
1/2 cup white wine
Salt and pepper to taste

Preheat oven to 350°F, set on high fan. Take 1 pound of whole, cleaned cremini mushrooms and toss them with half of the olive oil. Season with salt and pepper. Spread out onto a half sheet pan, and roast until cooked, about 10 to 12 minutes.

When mushrooms are fully roasted, transfer to a food processor and lightly pulse to a medium chop. (Do not over process.) Reserve to the side until later.

Using a 2-quart pot, add the butter. Melt down until butter is frothy. Add the flour and whisk until incorporated to make a roux. Cook on low heat for 3 to 4 minutes.

When the roux is cooked, add the mushroom stock in stages, whisking until mixture is slightly thick (no lumps) and reduce to barely a simmer. Cook for 8 to 10 minutes, and then transfer to a blender. Add the crème fraîche and reduced heavy cream. Purée until smooth and velvety. Season, reserve to the side, and keep warm.

Take the other half of the cleaned mushrooms and lightly process them raw in the food processor until small chop, but not fine. Over low heat in a medium-size pot, add the rest of the olive oil and heat until lightly smoking. Add the chopped, raw mushrooms and the sofrito base. Continue to cook over low heat until the mushrooms and vegetables are just cooked, without any color, and all the mushroom liquid has evaporated. Deglaze with white wine.

Add the mushroom sauce and return to the heat. Bring to a boil, and add the chopped roasted mushrooms, simmering all until flavor has developed. Season with salt and pepper and keep warm.

Sofrito Base
Yields 2 cups

1/2 carrot, peeled and cut into small chunks
2 ribs celery, small dice
1/2 white onion, peeled and diced
4 cloves garlic, smashed

Process all ingredients in a food processor until small. Do not purée.

Whole Wheat Pappardelle Pasta Dough
1 3/4 cup whole wheat flour
1 cup durum flour
2 tbs olive oil
3/4 cup water

Place flours and salt into food processor. Process the mixture. Add oil and water, and process until dough lightly comes together.

Remove and transfer to a bowl and knead by hand until it’s a smooth ball. Wrap in plastic wrap, and set aside until needed.

To Roll Out Dough
Divide the dough into 3 equal pieces. With a rolling pin, flatten each piece into a disk and dust with flour. Set the roller of an electric pasta maker at number 10 or the largest setting on your pasta roller. Feed the disks, one at a time, through the roller 3 times.

Fold each end of the dough to meet in the middle, and press down on the middle to seal and flatten with a rolling pin. Feed the open side of the dough through the dough roller 3 times. Adjust the setting to the next number on your machine, and feed the open side of the dough through the roller twice. Repeat the same process while adjusting the roller to lower numbers, until desired thickness.

Cut rolled pasta sheets into 3/4-inch-wide slices. Dust the pappardelle with semolina, and gently toss to separate. Place on a sheet pan and cover with a towel until ready to cook.