<h1 class="pgc-h-arrow-right" data-track="1" > recipe with homemade mushroom dumplings</h1>
The mixture of mushrooms complicates the filling.
Cook the mushrooms until very dry and thick, making the dumplings easier to fill and making sure they remain in shape as they cook.
The homemade dumplings are a delicate, delicious showcase and are also perfect for cooking with a partner or a group of friends. This version is filled with a delicious sauce of sautéed mushrooms, shallots and Parmesan cheese.
<h1 class="pgc-h-arrow-right" data-track="22" > recipes</h1>
5 oz shiitake mushrooms, wash and prune
5 oz creamy mushrooms, cleaned and trimmed
5 oz oyster mushrooms, wash and trim
2 1/2 tablespoons butter
2 shallots, chopped (about 1/4 cup)
3 cloves of medium garlic, finely chopped (about 1 tablespoon)
1 teaspoon fresh thyme leaf, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup dry red wine
1 teaspoon Worcester sauce
3/4 ounce grated Parmesan cheese (approximately 1/2 cup loosely packed) plus more serving
1 Recipe Classic Fresh Egg Pasta Dough
Serve with a few tablespoons of olive oil or brown butter
<h1 class="pgc-h-arrow-right" data-track="37" > approach</h1>
Place the mushrooms in the working bowl of a food processor. Pulses until cut into pieces no more than 1/4 inch, 8 to 10 short pulses.
Melt the butter over medium heat in a large saucepan. Add the mushrooms and cook until soft, 3 to 5 minutes. Add shallots, garlic and thyme and season with salt and pepper. Reduce heat to moderate and continue cooking, stirring frequently until the mixture dries and begins to turn brown, 15 to 20 minutes.
Add the wine and Worcestershire sauce. Heat to high heat and cook, stirring until no visible liquid remains, about 1 minute. Remove from heat and stir with Parmesan cheese. Season with salt and pepper. Transfer the mixture to a food processor or blender and process until smooth. Transfer to a plate and spread out in a thin layer. Transfer to the refrigerator to cool completely.
At the same time, divide the dough into four uniform parts. One section at a time, the rest tightly wrapped in plastic, rolling the dough through the machine until the sheet thickness is less than 1/16 inch (usually the penultimate setting).
Place the dough on a surface sprinkled with a little flour. Use a cookie knife to cut the circle as close as possible, twisting each time to cut it open. Each piece of dough should produce approximately 30 discs. Remove the excess dough and cover with a kitchen towel to keep it moist. (The excess dough can be re-kneaded and rolled again for a higher yield.) ）
Using a pastry bag, zip bag, or measuring spoon, add 1/2 teaspoon of filling to the center of the first disc. Gently wet the edges of the disc with a pastry brush dipped in water.
Fold the disc into a semicircle, work from one side and carefully squeeze out any excess air to form a seal around the filler.
Pick up the two corners of the semicircle and bring them closer to each other, working slowly to prevent the dough from splitting.
Stuff one corner into the other and press it together. Place the finished tortilla on parchment sprinkled with semolina or flour. Repeat with the remaining dough. At this point, tortellini can be frozen and transferred to a zipped freezer bag for up to 2 weeks.
Cook the dumplings in boiling water with salt until soft, about 4 minutes. Drain and keep 1 cup of water for cooking pasta. Back in the pan, add olive oil or brown butter and a little pasta water, cook at high temperatures, stirring constantly until the sauce is emulsified and covered in pasta, adding more pasta water if necessary. Serve immediately, sprinkled with grated Parmesan cheese.