Mushroom Agnolotti, Corn Sauce, Pea Shoots, and Shaved Roots

Photo by Tim Robison

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4 servings

    Pasta Dough*
  • 9 ounces all-purpose flour plus 2 ounces for dusting
  • 6 egg yolks
  • 1 large egg
  • 2 ounces whole milk
  • 1 teaspoon extra virgin olive oil
  • Yellow Corn Sauce
  • 5 ears yellow corn, shucked
  • 1 ½ teaspoons water
  • 1 pinch saffron
  • ¾ cups butter
  • Salt and pepper to taste
  • Foraged Mushroom Agnolotti
  • ½ cup butter
  • 1 cup shallot, sliced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons garlic, minced
  • 2 pounds wild mushrooms, cleaned and julienned
  • 1 cup white wine
  • 1 cup heavy cream
  • ½ cup chèvre
  • 2 tablespoons basil, chopped
  • 2 tablespoons thyme, chopped
  • 2 tablespoons chives, thinly sliced
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • *Pasta dough
  • Cornmeal for dusting pan
  • 1 cup egg wash

Pasta Dough

  1. Place flour in a large bowl and create a well in the center. Place egg yolks, egg, milk, and olive oil in the flour well. Using a fork, whisk to fully incorporate.
  2. Slowly start to mix the flour into the wet ingredients.
  3. Once ingredients are fully incorporated, transfer to a stand mixer with a hook attachment and whip on high speed for about 5 minutes. Transfer to a floured bowl, cover, and allow to rest for 1 hour. Use immediately or place in refrigerator for 1 day.

Yellow Corn Sauce

  1. Cut corn kernels from the cob and place them in a blender with water and saffron. Puree on high speed until smooth.
  2. Place corn puree in a medium saucepan. Bring to a simmer and cook for 3–5 minutes until slightly thickened, or until the corn sauce coats the back of a spoon. Whisk in the butter and season to taste with salt and pepper.
  3. Pass the corn sauce through a chinois and allow to cool. Keep refrigerated until needed.

Foraged Mushroom Agnolotti

  1. In a medium pot, heat butter over medium-high heat and add shallots and red pepper flakes. Cook until they begin to caramelize and stir in the garlic and mushrooms. Cover the pot and allow to steam for 2 minutes to release their natural liquid. Remove the cover and cook for an additional 3–4 minutes.
  2. Deglaze the pot with the white wine and cook down to a glaze. Stir in the heavy cream and reduce by half.
  3. Fold in the chevre and herbs and season to taste with salt and pepper. Working in batches, process the mushroom mixture into a duxelles and allow to cool.
  4. Once cool, place the duxelles into a piping bag. Reserve.
  5. Sprinkle flour on pasta roller and across a flat work surface.
  6. Cut the pasta into 4 portions. Working in batches, roll the pasta into sheets that are 1/8 inch thick.
  7. Working one at a time, brush the pasta sheets with the egg wash.
  8. Pipe the mushroom duxelles onto the center of the pasta sheets. Gently fold the pasta over. Working from right to left, pinch the pasta to form a side of the agnolotti and push the filling over to the left. Moving 2 inches at a time, pinch and push the pasta to the left, creating small “pillows.”
  9. Once the whole sheet has been rolled, use a fluted pasta cutter and cut the perimeter of the dough about ½ inch above the pillow, creating a neat rectangle. Working between each pillow, cut the pasta in a forward-moving motion to create the agnolotti. Place each pasta on a cornmeal-lined sheet tray.
  10. Bring a large pot of salt water to a boil and cook the agnolotti for about 2 minutes. Using a slotted spoon, transfer the pasta to an ice bath and allow to cool.
  11. To finish the dish, reheat the agnolotti in a beurre monté. Spoon the corn sauce along the dish and place 5 agnolotti along the corn sauce. Garnish with roasted mushrooms, pea shoots, and shaved root vegetables.
  • from Chef William Dissen of The Market Place Restaurant, Asheville, NC

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