Roasted Mushroom-Stuffed Pasta with Foie Gras Jus and Parmesan Fondue
Recipe by Chris Grossman, Executive Chef, Atlas
Photographed by Tomas Espinoza
Yield: about 100 pieces stuffed pasta
Roasted Mushroom Farce (recipe included)
fresh pasta as needed for stuffing
Roasted Garlic and Parmesan Fondue (recipe included)
Foie Gras-Enriched Brown Chicken Jus (recipe included)
black truffle shavings for garnish (optional)
Prepare Roasted Mushroom Farce. Roll dough and run through pasta machine to make 2 rectangles about 5 inches wide and 14 inches long. Pipe or spoon farce in a line across length of pasta sheet, leaving enough of a border to seal edges. Pull bottom edge over farce and seal each dollop by pressing
down on edges. Cut to create individual agnolotti. (Pasta may also be rolled, stuffed and topped to make ravioli.)
In a pot of boiling water, cook stuffed pasta until it begins to float. Gently remove cooked pasta and place in bowl with just enough Roasted Garlic and Parmesan Fondue to lightly coat pasta.
Spoon Foie Gras-Enriched Brown Chicken Jus into small bowls (or for hors d’oeuvres place a small amount into bottom of a large soup spoon). Carefully place pasta into chicken jus. Garnish with black truffle shavings if desired.
Roasted Mushroom Farce
1 small Vidalia onion
canola oil as needed for sweating onion and sauteing mushrooms, divided
salt as needed
1 small Yukon Gold potato
1/2 cup plus 2 tablespoons madeira, divided
4 cups assorted mushrooms (button, chanterelles, porcini, shiitake)
8 tablespoons butter, diced, divided
3-4 sprigs fresh thyme
1/4 cup heavy cream
1/4 cup preserved truffle, or fresh black truffle (preferably Perigord or Australian winter truffles)
2 cups mushroom stock
For the Roasted Mushroom Farce
Small dice onion and, in a saute pan, sweat slowly until translucent; lightly season with salt. Once onions are tender, small dice potato and add to onions. Deglaze with 1/2 cup madeira and reduce by 80 percent.
While onions are cooking, heat canola oil in skillet and saute mushrooms in batches until golden brown. Once sauteed, add all mushrooms back to
skillet and finish cooking with most of diced butter and thyme sprigs. Season mushrooms well. Remove thyme sprigs, drain off any excess fat and add mushroom/butter mixture to saute pan with onion/potato mixture, cream, preserved truffle and mushroom stock. Bring to a simmer and continue cooking until potatoes are tender.
Transfer mixture to a high speed blender. Add remaining 2 tablespoons madeira and any remaining cold butter cubes and blend very well until smooth. Mixture should be very thick. Check salt and adjust as needed. Chill farce before making pasta.
Note: Depending on pasta shape being made, farce can be thickened by whisking in 2 to 4 tablespoons semolina flour by weight and whisking
continuously while cooking over moderate heat. Additionally, farce can be thinned and used as a soup or sauce.
Roasted Garlic and Parmesan Fondue
1/2 cup chicken stock
1/3 pound butter
4 cloves slow-roasted garlic (golden brown and tender)
shredded Parmesan to taste
Bring stock to a boil; add butter and garlic. Return to a simmer quickly and immediately pour mixture into a blender; blend to emulsify. Add shredded Parmesan at this time to desired taste, being mindful that the more Parmesan that is added the more unstable the emulsification will become.
Foie Gras-Enriched Brown Chicken Jus
1 cup plus 1 tablespoon madeira, divided
2 cups very reduced, highly concentrated brown chicken stock
light pinch xanthan gum (about 1/4 teaspoon)
1 tablespoon creme fraiche
3 ounces raw foie gras, rough diced
1/4 cup truffle juice or trimmings
In a saucepot, place 1 cup madeira and reduce to 2 tablespoons. Bring chicken stock to a simmer. To a blender, add hot stock then, while blending, add a very minute amount xanthan gum. Follow by adding and