Medallions with Wild Mushrooms and Truffle

Medaglioni di pasta con I Funghi di Bosco al Tartufo

Cooking With Nick Stellino
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Ingredients:

1 small recipe Fresh Pasta Sheets Medium Batch
½ ounce dry Porcini Mushrooms
1 cup Chicken Stock
½ pound White Button Mushrooms, sliced
½ pound Crimini Mushrooms, sliced
5-6 Tablespoon Olive Oil
8 large Garlic cloves, thickly sliced
½ teaspoon Salt
¼ teaspoon freshly ground Black Pepper
1/2 cup White Wine
1 cup Cream
1 cup Ricotta cheese
½ cup freshly grated Parmesan cheese
1 Egg
1 Tablespoon chopped fresh Parsley
¼ teaspoon Salt
¼ teaspoon freshly ground Black Pepper
½ teaspoon Truffle Oil (Or 1 small canned truffle)
Additional chopped Parsley and grated Parmesan cheese for garnish.

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Serves 4-6
Printable Version
Prepare a small recipe of Fresh Pasta Sheets according to the recipe.
Heat the chicken stock to boiling and stir in the porcini mushrooms. Remove from the heat, cover and let the mushrooms reconstitute for 20-30 minutes. Drain, reserving the stock. Coarsely chop the mushrooms.
Heat the olive oil in a large skillet over medium high heat. Sauté the mushrooms and garlic in the hot olive oil until they are brown and aromatic, about 2-3 minutes. (cook the mushrooms in batches if necessary for a nice dark color.) Stir in the chopped porcini. Pour in the wine, stirring to dislodge any flavorful brown bits that may be sticking to the bottom of the pan. Simmer and reduce the liquid by half. Add the stock the mushrooms were soaked in, cream, salt and pepper and reduce to a sauce consistency, 8-10 minutes.
Strain the sauce from the mushrooms, cover and chill until ready to use. Combine the cooked mushrooms with the ricotta cheese, Parmesan cheese, parsley, egg and truffle oil or thinly sliced truffle. Check the seasoning and add salt and pepper to taste. Stir in the remaining mushrooms.
Trim three or four fresh pasta sheets to 16" long. Arrange the sheets vertically on large piece of plastic wrap so they form a large sheet of pasta, roughly 12"x 16". Let the sheets overlap slightly and lightly dampen the touching pieces and press to seal. Spread the mushroom and cheese mixture evenly over the pasta, leaving 1-inch of the narrower end uncovered. Using the plastic wrap to help, roll the pasta up (much like you would cinnamon rolls) into a thick log. Dampen the inch of uncovered pasta with a bit of water and press to seal the roll. Traditionally this is rolled into a thin, cotton cloth with the ends tied with string to resemble a sausage. You may do this, or wrap the log completely in plastic wrap and tightly twist and tie the ends in knots to seal.
Bring a large, wide pot of water to a boil, (a fish poacher or deep roasting pan will work nicely if you do not have a pot wide enough for the roll.) Simmer the wrapped pasta roll for 30-35 minutes until the pasta is tender and the filling is heated through. Drain and chill until firm. (at least 2 hours but preferably overnight.) Remove the cloth or plastic and cut the pasta roll into 12 even medallions.
Preheat the oven to 450. Lightly butter a serving dish and arrange the medallions slightly overlapping in the dish. Drizzle with half of the mushroom sauce and sprinkle with additional Parmesan cheese and parsley. Cook until lightly browned, 6-8 minutes.
Serve hot, garnished with additional chopped parsley and grated cheese.
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