Mushroom and Walnut Pillows with Saffron Milk Cap Sauce

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Mushroom Filling

1 tablespoon extra-virgin oil

1/2 onion, finely chopped (use the remaining half for the sauce)

1 garlic clove, finely chopped

250 g saffron milk cap mushrooms (pine) finely chopped – you can substitute with Swiss brown

25 g walnuts, toasted and finely chopped

1 tablespoon white wine

1 tablespoon saffron milk cap (pine mushroom) powder

Dough

335 g plain flour

50 g butter, softened

170 mls water, at room temperature, (approximately)

Mushroom Sauce

1 tablespoon extra-virgin olive oil

1/2 brown onion, very finely chopped

1 tablespoon saffron milk cap (pine mushroom) powder

2 tablespoons white wine

190 mls good quality chicken stock

190 mls thickened cream

flat leaf parsley

Method – Mushroom Filling

1. Heat oil in a frying pan over medium heat, add the onion and cook for 5 minutes or until lightly browned.

2. Add garlic and cook for another 2 minutes. Add mushrooms and cook for 5 minutes or until the moisture is absorbed and the mixture is dry.

3. Add the wine, walnuts and mushroom powder and cook for a further 2 minutes. Season with salt and pepper to taste. Remove from the heat and let the mixture cool.

Dough

1. Place the flour in a large mixing bowl, add the butter and, using your fingers rub the butter into the flour until your mixture resembles breadcrumbs. Gradually add the water. you only need enough to bind the dough together. When you are able to make a ball from your dough kneed it on a floured surface for 5-10 minutes. It needs to be elastic and malleable.

2. Place the dough in a clean bowl, cover and set aside to rest for 15 minutes in the refrigerator.

Mushroom Sauce

1.Heat your oil in the frying pan over medium heat, add the onion and cook for 5 minutes or until the onion has turned a slight light brown colour and is soft. Add the mushroom powder and cook for 2 minutes. Your mushroom powder will give off a beautiful aroma.

2. Add the wine and cook for another 2 minutes.

3. Add your chicken stock, bring to a boil and reduce the mixture by half. Set aside until ready to use.

Filling the dough

 1. Roll out your dough to approximately 2 mm thickness. Using a 8 cm round cutter, cut out 24 rounds. Brush the edge of each round with water.

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2. Top with a heaped teaspoon of the mushroom filling, fold in half to form pillows. Gently press the edges together, making sure you squeeze out the air.

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3. Bring a large saucepan of salted water to the boil.

4. Add the cream to the mushroom sauce, place back on the heat and simmer while you cook the pillows in the boiling water.

5. Cook the pillows in batches in the boiling water for approximately 3 minutes or until they float to the surface. Lift out and drain using a slotted spoon and place in the mushroom sauce. Repeat with the remaining pillows.

6. To serve, place six of the pillows in each bowl and spoon over any remaining sauce. Garnish with parsley.

Mushroom and Walnut Pillows with Saffron Milk Cap Sauce
Author: 
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
Mushroom Filling
  • 1 tablespoon extra-virgin oil
  • ½ onion, finely chopped (use the remaining half for the sauce)
  • 1 garlic clove, finely chopped
  • 250 g saffron milk cap mushrooms (pine) finely chopped - you can substitute with Swiss brown
  • 25 g walnuts, toasted and finely chopped
  • 1 tablespoon white wine
  • 1 tablespoon saffron milk cap (pine mushroom) powder
Dough
  • 335 g plain flour
  • 50 g butter, softened
  • 170 mls water, at room temperature, (approximately)
Mushroom Sauce
  • 1 tablespoon extra-virgin olive oil
  • ½ brown onion, very finely chopped
  • 1 tablespoon saffron milk cap (pine mushroom) powder
  • 2 tablespoons white wine
  • 190 mls good quality chicken stock
  • 190 mls thickened cream
  • flat leaf parsley
Instructions
Mushroom Filling
  1. Heat oil in a frying pan over medium heat, add the onion and cook for 5 minutes or until lightly browned.
  2. Add garlic and cook for another 2 minutes. Add mushrooms and cook for 5 minutes or until the moisture is absorbed and the mixture is dry.
  3. Add the wine, walnuts and mushroom powder and cook for a further 2 minutes. Season with salt and pepper to taste. Remove from the heat and let the mixture cool.
Dough
  1. Place the flour in a large mixing bowl, add the butter and, using your fingers rub the butter into the flour until your mixture resembles breadcrumbs. Gradually add the water. you only need enough to bind the dough together. When you are able to make a ball from your dough kneed it on a floured surface for 5-10 minutes. It needs to be elastic and malleable.
  2. Place the dough in a clean bowl, cover and set aside to rest for 15 minutes in the refrigerator.
Mushroom Sauce
  1. Heat your oil in the frying pan over medium heat, add the onion and cook for 5 minutes or until the onion has turned a slight light brown colour and is soft. Add the mushroom powder and cook for 2 minutes. Your mushroom powder will give off a beautiful aroma.
  2. Add the wine and cook for another 2 minutes.
  3. Add your chicken stock, bring to a boil and reduce the mixture by half. Set aside until ready to use.
Filling the Dough
  1. Roll out your dough to approximately 2 mm thickness. Using a 8 cm round cutter, cut out 24 rounds. Brush the edge of each round with water.
  2. Top with a heaped teaspoon of the mushroom filling, fold in half to form pillows. Gently press the edges together, making sure you squeeze out the air.
  3. Bring a large saucepan of salted water to the boil.
  4. Add the cream to the mushroom sauce, place back on the heat and simmer while you cook the pillows in the boiling water.
  5. Cook the pillows in batches in the boiling water for approximately 3 minutes or until they float to the surface. Lift out and drain using a slotted spoon and place in the mushroom sauce. Repeat with the remaining pillows.
  6. To serve, place six of the pillows in each bowl and spoon over any remaining sauce. Garnish with parsley.

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