{"id":"64bf86c2-1679-4890-a51a-c8e6a381e149","url":"https://recipestripper.com/recipes/64bf86c2-1679-4890-a51a-c8e6a381e149","source_url":"https://www.decanter.com/learn/food/recipes/michel-roux/mushroom-agnolotti-recipe-by-michel-roux-jr-284352/","title":"Mushroom Agnolotti – recipe by Michel Roux Jr.","ingredients":[{"text":"300g white mushrooms (or any edible wild mushroom)","item":"white mushrooms","quantity":300,"unit":"g","preparation":"or any edible wild mushroom"},{"text":"60g grated Parmesan","item":"grated Parmesan","quantity":60,"unit":"g"},{"text":"50g fresh breadcrumbs","item":"fresh breadcrumbs","quantity":50,"unit":"g"},{"text":"1 spring onion","item":"spring onion","quantity":1},{"text":"1 garlic clove","item":"garlic clove","quantity":1},{"text":"1/2 bunch chives","item":"chives","quantity":0.5,"unit":"bunch"},{"text":"3 tbsp cream","item":"cream","quantity":3,"unit":"tbsp"},{"text":"A handful of chopped walnuts","item":"chopped walnuts","quantity":1,"unit":"handful"},{"text":"Salt and pepper","item":"Salt and pepper"},{"text":"500g white flour","item":"white flour","quantity":500,"unit":"g"},{"text":"4 whole eggs","item":"whole eggs","quantity":4},{"text":"3 tbsp water","item":"water","quantity":3,"unit":"tbsp"},{"text":"1 tsp salt","item":"salt","quantity":1,"unit":"tsp"},{"text":"1 tsp olive oil","item":"olive oil","quantity":1,"unit":"tsp"},{"text":"1 small garlic clove","item":"small garlic clove","quantity":1},{"text":"Pinch of pepper","item":"pepper","unit":"pinch"},{"text":"20g toasted hazelnuts","item":"toasted hazelnuts","quantity":20,"unit":"g"},{"text":"80g rocket","item":"rocket","quantity":80,"unit":"g"},{"text":"30g grated Parmesan","item":"grated Parmesan","quantity":30,"unit":"g"},{"text":"125ml extra-virgin olive oil","item":"extra-virgin olive oil","quantity":125,"unit":"ml"}],"instructions":[{"number":1,"text":"To begin making the pasta, in a large mixing bowl add the flour, salt, olive oil and beaten eggs. Mix together by hand until you obtain an elastic dough, you might need to add a few tablespoons of water to help kneed properly."},{"number":2,"text":"Wrap the dough in cling-film and rest overnight in the fridge."},{"number":3,"text":"For the filling, wash and chop 3/4 of the mushrooms. Cut the remaining mushrooms into small cubes and leave aside in a mixing bowl."},{"number":4,"text":"Add to this bowl the grated Parmesan, chopped walnuts, breadcrumbs and chopped chives."},{"number":5,"text":"Chop the garlic and spring onion as finely as you possibly can before pan frying in olive oil."},{"number":6,"text":"Add the chopped mushrooms and season. Once the mushrooms are cooked and have rendered all their water; deglaze with 3 tbsp. of cream."},{"number":7,"text":"Mix the cooked mushrooms in a blender until you obtain a smooth purée. Once the purée has cooled down you can mix it into all the other ingredients. Set the filling aside for at least a couple of hours in the fridge before using."},{"number":8,"text":"To finish off the pasta, take it out of the fridge and roll out the dough as finely as you possibly can; (it is much easier to use a pasta roller if you have one) the dough will fight you and bounce back but do continue until 2 millimetres thick. Cut out squares of 8 cm using a sharp knife. You are then ready to add 1/2 a tbsp. of filling in the centre of the squares. Brush a bit of water on the outskirts of the pasta sheets and fold over diagonally. You should obtain crossed top agnolotti. (see picture)"},{"number":9,"text":"Cook in boiling salted water for 4 minutes."},{"number":10,"text":"For added flavour as well as making the plate look beautiful take a handful of mushrooms and cook in olive oil on a very heated pan to get some colour on them. After a few minutes reduce the heat and add a tsp of butter and chopped garlic."},{"number":11,"text":"In a blender add all the ingredients for the pesto and blitz until smooth."},{"number":12,"text":"Scatter the golden mushrooms and dot the pesto across the plate."}],"date_published":"2026-10-30T00:05:34.51184+00:00","date_modified":"2026-10-30T00:05:34.51184+00:00"}