Porcini Mushroom Cannelloni with Parmesan Gratin & Italian Parsley Cognac Sauce

This recipe was featured on Trilogy's Restaurant by Jim

Pasta:

        1#   All Purpose Flour

       5-6   Eggs

    pinch   Salt

               Water if needed

 

Filling:

     2 lb.   Porcini Mushrooms (fresh, frozen, or dried)

           1   Diced Shallots

4   Garlic Cloves

    4 oz.   White Wine

    8 oz.   Demi-Glace

    ¼ lb.   Unsalted Butter

               Salt & Pepper to taste

 

Italian Parsley Cognac Sauce:

    8 oz.   Porcini Mushrooms

           1   Diced Shallots

    3 oz.   Cognac

   3 cups   Demi-Glace

     ¼ lb   Unsalted Butter

  2 cups   Heavy C ream

    pinch   Italian Parsley

  ¼ cup   Grated Parmesan Cheese

 

Pasta Technique:

v  Place all ingredients in food processor and blend until crumbly.  Form into ball and let the dough rest until soft.

v  Roll out with pasta machine.

 

Filling Technique:

v  Sauté: half of the mushrooms, shallots, and garlic. 

v  Deglaze with white wine and reduce completely; add demi-glace and reduce completely. Season with salt & pepper.  Chill overnight.

Sauce Technique:

v  Sauté the rest of the mushrooms with garlic and shallots.

v  Deglaze with cognac and reduce completely; add the demi-glace and reduce by half; add cream and reduce by half. 

v  Season with salt, pepper, chopped parsley, and a splash of cognac.

 

Assembly:

v  Cut pasta into rectangles, blanch for 3 minutes in salted boiling water.

v  Lay them flat and roll mushroom filling inside.

v  Place in buttered baking dish with the sauce on top and cover with freshly grated parmesan.

v  Bake at 350^o for 10 minutes.

v  Garnish with more parsley and enjoy