Fresh Pasta with Creamy Mushroom Sauce

Chef :

Genres : Italian Cuisine,

Ingredients

FRESH PASTA
100g Plain flour
1 tbsp Water (if needed)
1 nos Whole Egg
pinch Salt

 

CREAMY MUSHROOM SAUCE
150g Assorted Mushrooms
1/2 Yellow Onion (Chopped)
5 nos Garlic cloves (Chopped)
1/2 tsp Dijon Mustard
1/4 tsp oregano
1/2 Lemon (Juice)
1 Cup Heavy Cream
1 tbsp Parsley (Chopped)
1 tbsp Butter
2 tbsp Olive Oil
1/2 Cup Vegetable Stock

 

Method

FRESH PASTA
Mix the salt and flour together in a bowl.

Make a hole in the middle and crack the egg in the middle. Gently mix with a fork to form a thick paste, constantly stirring in the middle until the paste becomes too dry, then mix the flour from the sides of the bowl into the middle.

When you are no longer able to mix with a fork, pour out onto the table and use your hands to gently knead into a smooth dough. Do not add more flour. This takes about 10 minutes.

Cling wrap and rest for about 20 minutes before rolling out the dough into the desired shape.

 

CREAMY MUSHROOM SAUCE
Add oil and butter into the pan. Once butter has melted, add mushroom and onion and garlic. Sauteed until mushroom have released their water and onion is nicely cooked to golden brown (10 minutes)

Once sauteed, turn to medium heat and add in dijon mustard, herbs and lemon juice

Mix all the ingredients well and cook about 45 seconds.

Pour in the vegetable stock, and wait for it to boil for about 1 minute, then add in the cream and cook for another 5 minutes or to the thickness of your liking.

Lastly, add in salt and pepper to taste then stir in the parsley at the end.

 

Notes

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