Wild Mushroom Agnolotti
Brass Tack at Waldorf Astoria Chicago
According to Executive Chef Nick Marino, “wild mushroom agnolotti is the perfect winter food in Chicago. It’s stick-to-your-ribs hearty layered with a rich umami filling and savory sauce.”
Wild Mushroom Agnolotti
Serves 4
Ingredients
- 18 ea mushroom filled agnolotti pasta
- 1 tsp minced shallots
- ½ tsp microplaned garlic
- ¼ cup microplaned parmigiano Reggiano
- 2 TBSP extra virgin olive oil
- 1 tsp fresh cracked black pepper
- 2 oz (1/4 cup) robiola
- 2 oz (1/4 cup) pasta water
- 1 TBSP unsalted butter diced
- 1 tsp basil blooms
- Salt, to taste
- Mushroom Filling Ingredients
- 1 cup Maitake
- 1 cup beech
- 1 cup cremini
- ½ cup minced shallots
- 4 cloves garlic microplaned
- 4 TBSP butter
- ¼ cup extra virgin olive oil
- 1 TBSP kosher salt
- 1 cup white wine
- ½ cup heavy cream
- ¼ cup chopped parsley
- ¼ cup chopped chives
- 5 sprigs of thyme leaves picked
- 1 TBSP dry mushroom powder
- 2 c mascarpone
- 1 cup microplaned parmigiana Reggiano
Directions
- Place all of the mushrooms in the food processor and pulse until finely chopped, scraping down the sides often in a saute pan, add the butter and oil over medium heat.
- Add the shallots and garlic and cook for 1 minute before adding the finely chopped mushrooms continue to cook stirring often for an additional 10 minutes
- Season with salt and deglaze the pan with the white wine
- Allow wine to reduce until almost dry
- Add heavy cream and herbs and allow to reduce to desired consistency
- Remove from heat and allow mushroom mix to cool before adding the herbs, mascarpone, parmigiano and mushroom powder
- Divide mix directly into piping bags and store for up to 4 days in the refrigerator
- Pasta Cooking Directions:
- Drop pasta into boiling salted water and cook approximately 3-4 minutes
- While cooking, add oil and pepper to pan over medium heat for about 2 minutes
- Add 1 tsp shallots and ½ tsp garlic and stir until translucent
- Add pasta water to stop any browning
- Add the pasta and shaved cremini mushrooms
- Add the cheeses and toss/stir with rubber spatula
- Adjust consistency by adding more water if necessary
- Mount with 1 TBSP butter
- Taste and adjust seasoning
- Plate by spooning the pasta into the bowl and topping with the mushroom slices
- Garnish with more microplaned parm, basil blooms, EVOO, Sea salt and black pepper
Hilton Chefs Across the U.S. Share Their Favorite Winter Comfort Foods
This recipe is part of our series showcasing what’s popular in cities across the United States during the winter months.
