Agaricus bernardii and chicken ravioli with sage butter
Sept 8, 2014 9:35:46 GMT
emmac and herbwise like this
Post by cab on Sept 8, 2014 9:35:46 GMT
Had lots of A. bernardii to use up.
Its got a rich, meaty taste and texture. It keeps its structure well with cooking - but to get the most out of it it needs to be well cooked.
I chopped a pan-full, and added with it a little onion and sauteed down almost to a duxelle, and came back later when it was cool. A. berardii keeps its texture well, and the flavour got better and better with cooking.
I then finely chopped a chicken breast, and the heart and liver of the chicken, with some thyme, parsley, rosemary, a pinch of cayenne a bay leaf and salt and pepper and combined with the shroomy mix. I left this to infuse for an hour.
I put a dessertspoon full in the centre of some fresh pasta squares, folded over and crimped the edges, and boiled gently for 10 minutes.
While this was cooking, I warmed some butter through with a handfull of sage leaves. When the pasta was done, I strained the butter and mixed it in.
Fantastic dish. Utterly amazing eating.
Its got a rich, meaty taste and texture. It keeps its structure well with cooking - but to get the most out of it it needs to be well cooked.
I chopped a pan-full, and added with it a little onion and sauteed down almost to a duxelle, and came back later when it was cool. A. berardii keeps its texture well, and the flavour got better and better with cooking.
I then finely chopped a chicken breast, and the heart and liver of the chicken, with some thyme, parsley, rosemary, a pinch of cayenne a bay leaf and salt and pepper and combined with the shroomy mix. I left this to infuse for an hour.
I put a dessertspoon full in the centre of some fresh pasta squares, folded over and crimped the edges, and boiled gently for 10 minutes.
While this was cooking, I warmed some butter through with a handfull of sage leaves. When the pasta was done, I strained the butter and mixed it in.
Fantastic dish. Utterly amazing eating.
