Pappardelle porcini

Pappardelle

Combine all the ingredients in a foodprocessor and blend to a fine crumb. Then kneed on your worktop to a nice dough, cover with clingfilm and allow to rest for 30 min. Then pass through a pasta machine and cut into the desired shape.

Porcini sauce

Clean the mushrooms and cut into slices. Melt the butter in a pan and add the mushrooms once the butter has started to bubble. Fry the mushrooms until golden brown over medium heat. Then deglaze with the cognac and flambé. Allow the cognac to reduce slowly and keep a close eye on it so that it does not boil dry.

Then add the white wine, garlic, porcini and soy sauce and let the alcohol evaporate. Then add the stock and let the sauce reduce by half over medium heat.

Now add the whipped cream, bring to the boil again and add salt and pepper to taste. Pour the sauce through a sieve into a clean pan and warm before use.

Mushroom garnish

Portion the mushrooms to bite size pieces and panfry on a high heat. Season with salt and pepper. Grate in the garlic, mix in and turn off the heat. Once the pan is slightly cooled, add finely chopped parsley and season with some lemon juice.

Finishing the dish

Heat the sauce and cook the pasta in salted water. Right before cooked, add the pasta to the sauce to thicken naturally. Serve with the panfried mushrooms on top and some optional fresh truffles.