MUSHROOM MEDALLIONE PASTA WITH PORCINI SAUCE

Mushroom Medallione Pasta with Porcini Sauce image

Provided by Food Network

Time 17h50m

Yield 6 to 8 servings

Number Of Ingredients 28

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Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 cups button mushrooms, halved
1 yellow onion, diced
Sea salt
Freshly cracked pepper
1/4 cup dry white wine
1 tablespoon porcini powder
1 cup ricotta cheese
1/2 cup fresh parsley, finely minced
1/4 cup Romano cheese, grated
1 egg
8 sheets pasta, cut into 2-inch squares
Demi-Glace, for serving, recipe follows
Romano cheese, shaved, for garnish
Coarsely cracked pepper, for garnish
10 pounds split veal bones
2 tablespoons olive oil
1 cup fresh parsley
1 tablespoon whole black peppercorns
3 carrots, roughly chopped
2 bay leaves
2 onions, quartered, peels still on
2 sprigs thyme
1 rib celery, roughly chopped
1 leek, roughly chopped
6 ounces tomato paste
2 sage leaves

Steps:

For the mushroom filling: Heat the olive oil in a pot over medium heat, and then saute the garlic until golden, about 1 minute. Add the mushrooms, onions, some sea salt and pepper and cook until translucent, about 5 minutes. Deglaze the pot with the white wine and porcini powder, and let reduce 30 seconds. Transfer to a food processor and pulse a few times until the vegetables are minced, and then pour into a bowl and fold in the ricotta, parsley and Romano. For assembling the medallione: Whisk the egg with 2 tablespoons cold water to create an egg wash. Spoon 2 tablespoons of mushroom filling into each pasta square and brush the edges with some egg wash. Place another pasta square on top, pressing the edges together with your fingers, and then seal the square shut with a fork. Boil the medallione in salted water until al dente, 2 minutes, and then place in a bowl. Ladle some Demi-Glace on top, and garnish with shaved Romano and coarsely cracked pepper.
Preheat the oven to 400 degrees F. Place the veal bones in a roasting pan and drizzle with the olive oil. Roast until browned, 1 hour to 1 hour 30 minutes, and then transfer to a large pot. Deglaze the roasting pan with water, scraping up the browned bits, and pour into the pot. Add the parsley, peppercorns, carrots, bay leaves, onions, thyme, celery and leeks and top off with cold water. Throw in the tomato paste and mix. Bring to a boil over medium heat, and then turn the heat down to medium-low and let simmer until reduced to 1/4 of the original volume, 10 to 12 hours. Strain the broth, and then ladle through a wire mesh sieve into a saucepan over medium-low heat. Cook to reduce, 2 to 4 hours, skimming off the top every 30 minutes. In the last 5 minutes of cooking, mix in the sage.

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wonderfull nepal

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This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser. The sauce is rich and creamy, and the mushrooms are perfectly cooked. I highly recommend this recipe.

Debbie Baker

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5/5 stars! This mushroom medallions pasta with porcini sauce is a must-try. The flavors are incredible and the dish is surprisingly easy to make. I'm already planning on making it again next week.

Arif Jannat

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I tried this recipe last night and it was a hit with my family! The sauce was creamy and flavorful, and the mushrooms were tender and juicy. The pasta was cooked perfectly and the whole dish came together beautifully. I will definitely be making this

Ali Hafeez

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This mushroom medallions pasta with porcini sauce was an absolute delight! The flavors were rich and complex, with the earthy notes of the mushrooms and the creamy sauce perfectly complementing each other. The pasta was cooked to al dente perfection,

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