Sunday, 13 March 2011

Fresh Pasta with Oyster Mushrooms and Lamb

Oyster mushrooms.

I'd never cooked them before tonight.

They're so pretty. And, if I do say so myself, they were scrumptious. I made fresh pasta with a creamy mushroom and lamb sauce. It served 2 of us, generously.

First up, the fresh pasta.

2/3 cup plain flour
Pinch of salt
2 eggs (1 whole, 1 yolk only)

Pulse in food processor - adding tbsps of cold water - until it forms a ball. Remove and work with floury hands unto a ball. Make sure it's covered with flour before wrapping in cling film and chilling in fridge for an hour (I put mine in the freezer for 20 mins)

While dough is chilling out, start on the sauce.

Quarter small onion, very finely sliced.
Handful oyster mushrooms, roughly sliced.
Handful button mushrooms, roughly sliced.
Small garlic clove, minced.
Pinch salt and pepper

Saute until golden. Remove from pan. Add 200 g lamb mince. Saute until brown and sizzling. Add generous salt, pepper, small pinch chilli flakes, 1 tsp dried sage and a splash of white wine.. Return the mushrooms to the pan with 2 generous tbsp creme fraiche and a generous grating of parmesan.

Back to the pasta:

I don't have a pasta maker, so I rolled it out by hand with a rolling pin. I divided the chilled dough into 4 pieces, rolled each one into a thin oblong and sliced it into thick pieces. I set these aside on a floured plate before dumping them into a pan of boiling salted water.

Fresh pasta takes no time at all to cook. Literally 1-2 minutes and we've ready to go. Combine with the mushroom and lamb sauce. Serve with a grating of parmesan and a grind of black pepper.



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