200 grams flour
1 teaspoon extra virgin olive oil
flour and oil for cooking and preparing
Combine all above to a nice firm ball and wrap in glad wrap. Leave in fridge overnight. That way the dough matures and combines better. The next day, flour well and either use a pasta machine or roll dough out and cut strings. Bring water to boil with a bit of oil and salt. Cook pasta al dente and cool it down in running cold water.
40 grams oyster mushrooms
15 grams onions
100ml chicken stock
10 grams garlic
20ml beef stock
20 grams butter
50ml white wine
20 grams bacon, diced
Sauté onions, garlic, butter, mushrooms and bacon till everything has some color.
Add white wine and let simmer. Add cream, chicken stock and beef stock and reduce till creamy and thickish Then add pasta and toss.
courtesy of: Renee Stump, Gannets Restaurant, New Zealand | New Zealand Oyster Mushroom Suppliers & Growers, Marie & Graeme Price, 667 Te AhuAhu Road, Waimate North, R.D.3 Kerikeri, Northland, New Zealand