Ingredients:
1 Tbsp. blended oil
2 C Shiitake mushrooms, de-stemmed and quartered
2 C cremini mushrooms, quartered
2 C hen of the woods mushrooms, de-stemmed and pulled apart
2 C royal trumpet mushrooms, trimmed and sliced
2 clv. Garlic, sliced thin
1 C julienned, caramelized onions
5 C caramelized onion broth
1 C parmesan grated
1 tbsp. thyme leaves
1 tbsp. sherry vinegar
1/2 C Sherry
2 C baby spinach
2 long sheets of uncut pasta
1 tsp truffle oil
1 tsp. fresh squeezed lemon juice
Salt and pepper to taste
Method:
In a heavy bottom sauté or rondo pan, heat the blended oil to smoke point. Add the mushrooms and sauté until golden brown. Add a pinch or 2 of salt in the middle of the cooking process to help pull out some moisture from the mushrooms. Once the mushrooms are cooked, turn down the flame to medium heat and add the sliced garlic and caramelized onion. Cook for about 5 minutes, stirring occasionally, being vinegar and reduce until almost dry. Add the caramelized onion broth and bring to a simmer. Next season ½ of the Parmesan, lemon juice, truffle oil, and the spinach. Season the mixture to taste and finally add the sheets of pasta. Cook the sheets until tender and serve the dish immediately. Gently mix the pasta with the rest of the ingredients with a wooden spoon, being careful not to rip the pasta sheets. Evenly distributing all of the ingredients. Garnish with the rest of the Parmesan and fresh herbs if desired. Serve immediately.
Porcini Pasta:
6 egg yolks
1 egg
1 Tbsp. white wine
1 Tbsp. evoo
1 Tbsp. ground dried porcini
9 oz. bread flour
Method:
In a food processor, combine the egg yolks, egg, white wine, evoo, and the dried porcini. Mix the ingredients for 1 minute. Then add the bread flour and pulse until the flour is loosely incorporated. Next transfer the pasta dough to a work surface and knead the pasta by hand until the pasta dough is completely formed and all of the flour in incorporated. dough into sheets using a pasta machine, passing the dough thru each thickness setting twice. Cut the pasta into 12” sheets and reserve for lasagna.
Caramelized Onion Broth:
1 Tbsp. vegetable oil
4 C julienned white onion
2 clv. Garlic, back sliced
1 C sherry
1 C white wine
4 thyme sprigs
10 black peppercorns
1 gallon of water
Salt to taste.
Method:
In a heavy bottom stock or sauce pot, heat the vegetable oil on high. Once the oil has reached smoke point add the onions and cook on high until color starts to form. Next turn the heat down to medium and stir aggressively, allowing the onions to caramelize evenly. Once the onions are golden brown and the garlic, sherry and wine. De-glaze and reduce until the pan is almost dry. Next add the rest of the ingredients and simmer for at least 30 minutes. Check seasoning and strain. You can reduce to concentrate the flavor if desired.