Magna Carta recipes

In the forest

Category: Main course

Ingredients for 4 portions:

  1. 500 gr. Mafaldine
  2. 180 gr. Mushroom sauce
  3. 200 gr. Breading Mozaic
  4. 40 gr. Truffle butter
  5. 150 gr. Famigliola mushrooms
  6. 40 ml. Aceto balsamico with truffle
  7. 80 gr. Mushroom mix
  8. 200 gr. Fresh mushrooms
  9. 100 gr. Breadcrumbs 
  10. Season pepper wild mushrooms
  11. Persian blue salt
  12. Fresh thyme

Preparation time: 30 minutes & execution time: 10 minutes


For the caramelized mushrooms:

  1. Add the mushrooms in a pan with a little bit of olive oil in high heat and sauté them for 3-4 minutes.
  2. Then, add the Aceto balsamico with truffle reduce the heat until the mushrooms are caramelized.
  3. μαγειρεύουμε μέχρι να καραμελώσουν τα μανιτάρια.
  4. Add salt and fresh thyme.

For the breadcrumbs crumble:

  1. Add in a pan the truffle butter in a low heat and sauté the breadcrumbs and the Mozaic breading, until it becomes a crispy bread crumble. 

For the pasta:

  1. Add in a pot with heated water the dehydrated mushrooms and let them for 5 minutes until they become soft.
  2. Then, remove the mushrooms and increase the heat to boil the water that has the color and the flavor of the mushrooms.
  3. Boil the pasta for about 7 minutes.
  4. Meanwhile, add in a big pan the mushroom sauce, the Famigliona mushrooms, the dehydrated mushrooms and some of the water that is used in boiling.
  5. Cook the sauce for a few minutes and then add the pasta from the pot.
  6. If needed, add some more water from the pot and stir the sauce and the pasta.
  7. Check the salt and add the season pepper mushrooms and fresh thyme.

For the decoration:

  1. Serve the pasta and add on the top the caramelized mushrooms and the breadcrumbs crumble.

Special credits to Dipnoceramics & CONCEPT for their kind contribution of the equipment.

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