#1 5 Ingredient Mushroom Pasta
1. Slice the mushrooms using the thin slicing disc of a Compact Food Processor. Heat a large saucepan of water to the boil and season generously with salt. Put a frying pan over a high heat. Add the pancetta and cook until it releases it’s fat. Add the mushrooms and cook over a high heat until everything is well browned.
2. Add the pasta and cook for 2-3 minutes. While the pasta cooks, crack the eggs into a mixing bowl and add a very generous pinch of freshly ground black pepper. Grate the cheese using the extra fine grating disc and add a couple of tablespoons to the eggs, keeping any extra for another occasion. Beat the mix to a creamy liquid.
3. Drain the pasta, saving some of the cooking water. Tip the pasta into the frying pan with the pancetta and mushrooms and toss thoroughly to coat the pasta in the oil. Remove the pan from the heat and pile the pasta up into a mound at one side of the pan. Pour the egg mixture all over the mound of pasta so that it coats it but doesn’t immediately touch the bottom of the hot pan.
4. Use a spatula to continually stir and mix the pasta and sauce so that it doesn’t scramble but warms through and becomes creamy, coating the pasta. If the sauce is too thick add 1-2 tbsp of the reserved pasta water. If it’s too thin then you can very carefully cook over a very low heat to thicken it up.
5. Finish with a little extra grated cheese and black pepper over the top.
#2 One Pot Mushroom Pasta
1. Peel the shallot and the garlic. Add them to a Compact Food Processor with the chestnut mushrooms and herbs. Blitz with the knife blade attachment to a rough paste. Heat a little oil in a large saucepan and add in the mushroom mixture.
2. Fry gently for 5 minutes then add the pine nuts with the spaghetti and the whole wild mushrooms. Season well with salt and pepper.
3. Pour in the stock, milk and cream. Bring the liquid to a boil, stir, then cover and reduce to a simmer for 8-10 minutes, until the pasta is cooked.
4. When the liquid has been absorbed and what's left is a creamy sauce, grate in the cheese and season to taste. Serve with extra herbs, a drizzle of extra virgin olive oil and more cheese on the side.
#3 Mushroom Tortellini
1. Tip the flour into the bowl of a Chef Sense. Crack in the eggs and extra egg yolk with the salt and oil. Bring the mixture together into a dough using the dough hook and knead for a few minutes until it’s really elastic. Wrap the pasta and leave to rest in the fridge for about 30 minutes or until needed.
2. Soak the porcini mushrooms in 100ml boiling water for 10 minutes. Clean the chestnut mushrooms of any dirt and dry well. Peel the shallot and the garlic. Add the shallot, celery, garlic and mushrooms to the Food Processor attachment of the Chef Sense and blitz to a rough paste with the knife blade.
3. Put a frying pan over a high heat for 2 minutes to get it smoking hot. Add the oil and butter to the pan then add the mushroom mix. Fry for 5 minutes, moving every minute to get everything evenly browned.
4. Turn the heat down a little and fry gently for 10 minutes, tossing or stirring regularly. Turn the heat back up to high and pour in the wine. Let it bubble and reduce by half before adding the liquid from the soaked porcini. Chop the porcini mushrooms and add them to the pan.
5. Simmer for 20 minutes then remove from the heat and stir in the mascarpone. Leave the filling to cool in the fridge.
6. Roll the pasta using the Lasagne Roller attachment for the Chef Sense, thinning it to the smallest setting and lay the sheet out on a work surface dusted with semolina. Cut out circles about 8cm in diameter.
7. Spoon a teaspoon of the mushroom filling into the centre of each circle. Dab around the outside with water and fold over the pasta to form a filled semi-circle. Curl the two ends round your index finger, brushing with a little water and press together. Roll the top pointed tip down and repeat for all the tortellini.
8. Put a large saucepan of water over a high heat, bring to the boil and season with salt.
9. Preheat the oven to 200ºC. Cut the ciabatta into 2cm cubes and tip them onto a baking tray.
10. Drizzle over the olive oil and season with salt and pepper. Toss to coat and bake for 5 minutes, until golden and crisp.
11. Meanwhile clean the wild mushrooms for the garnish and put a frying pan over a high heat. Melt the butter in the pan and when it’s foaming add the mushrooms. Pour the brandy into the pan and let it bubble away (you can flambé if you want). Finely chop the herbs and add them to the pan with the mascarpone and just enough water to get a double cream consistency.
12. Boil the pasta in the boiling water for 2 minutes, then scoop out and drain. Toss in the creamy mushroom sauce and serve immediately with crumbled ciabatta croutons and a grating of cheese.