This dish came about from the fact we had devoured a 40oz T-Bone steak the night before. Even I was looking forward to a meat free meal for the first time in a while. My bread making skills are OK, but I’d always wanted to have a go at making brioches. So a bit like making palmiers when you sprinkle the puff pastry with sugar then roll them up. I made standard brioche and sprinkled dried mushroom powder over before rolling up and cutting into pieces. The pasta is simple, just follow my pasta masterclass, or use your own recipe. The sauce is nothing more than roasted squash, pureed, shaved parmesan and black pepper. I also stumbled across some fresh girolle mushrooms in Tesco’s the other day so they round off the plate fantastically well. The recipe I found for the brioches comes from a fantastic London chain of Fine Dining restaurants called Galvin Restaurants. If you are stuck for ideas in the Capital, I thoroughly recommend any of their fantastic establishments. [purerecipe]
- 250g Strong Bread Flour
- 5g Fine Salt
- 20g Caster Sugar
- 15g Fresh Yeast
- 3 Eggs
- 150g Unsalted Butter
- 100g Mixed Mushrooms
- 10g Dried Mushroom powder
- 100g Chestnuts
- For Glazing Egg
- Quantity Fresh Pasta
- 200g Chestnut Mushrooms
- 150g Soft Goats Cheese
- 1 TSp Truffle Oil
- Handful Chestnuts
- 600-1000g Any Squash
- 250ml Chicken Stock
- Few sprigs Thyme
- 3 Cloves. Garlic
- 250g Any wild mushrooms
- 1 clove Garlic
- 1 Tbsp chopped Parsley
- Handful. Chestnuts
- Make the brioches. Place flour, salt, sugar and yeast in a bowl. Gently beat in the eggs, then add softened butter a little at a time. Mix until it comes together then knead for 10 minutes until you have an elastic dough. Set aside until it doubles in size.
- Fry the mushrooms until they reduce in size a little. Add these to chopped chestnuts and mushroom powder(just blitz dried mushrooms in a processor to produce a fine powder)
- Knock back the dough, roll it out on a loured surface until it is 3mm thick. Spread the mushroom mix all over. Then roll up like a sausage roll. This mix will make 20-24 brioches, so cut into pieces 3cm thick then place in muffin tins on a 12 muffin tray. Let prove again until they double, fill the holes and just begin to come out of the top.
- Brush with egg glaze and bake at 180°c 12-15mins.
- For the pasta, blitz the mushrooms until you only have very small pieces. Cook in a knob of butter until they go very dark brown. Add the remaining ingredients.
- Take your fresh pasta from the fridge and roll it out until number 7 on the pasta machine. Cut out circles with a 9cm chef's ring. Place 2/3 of a teaspoon of mixture in the centre and roll up as shown in the masterclass.
- Place on a floured plate, loosely covered by cling film.
- For the sauce, roast the squash at 180°c cut in half and sprinkled with oil, herbs and garlic. About an hour is good. I put it in after the bread came out.
- Once cooked and cooled, remove the flesh, add half the chicken stock. Puree, season if it needs it. If it's a bit too thick add some more stock.
- All these stages can be prepped well ahead of time. The final stages only take a few minutes more cooking and assembly.
- Cook the tortellinis in a pan of salted water until they float to the surface. Fry the wild mushrooms and chestnuts in a knob of butter for a few minutes until they begin to go soft. Finish with salt and pepper and the parsley.