Washington Potato and Morel Mushroom Manicotti
- Srv: 4
- Cal: 1337
- By: Michael Kline CreekTown Café Walla Walla, Washington
- Pasta Doug:
- 3 cups all purpose flour + flour for rolling dough
- 8 egg yolks
- 1 whole egg
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil + olive oil to coat pasta
- 1 tablespoon milk
- 4 large Washington Russet potatoes
- 1 to 1-1/2 pounds rock salt to bake potatoes
- 1 quart morel or other mushrooms
- 3 tablespoons butter
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallots Salt and pepper to taste
- 2 large eggs
- 8 ounces cream cheese, softened
- The Manicotti:
- 1/2 to 1 cup heavy cream
- 1/4 to 1/2 cup shredded Parmesan cheese
- 1 cup chopped morel or other mushrooms
- 1/2 teaspoon chopped garlic
- 1 tablespoon butter
- Salt and pepper to taste
Into a large bowl, sift the 3 cups flour. Make a well in the middle of the flour and add the yolks, egg, salt, 2 tablespoons olive oil and milk. With your hands, begin mixing the eggs in the middle of the well, slowly incorporating the flour. Mix until all the flour is incorporated. The dough should be firm and dry. Add more flour if necessary till the mixture forms a ball. Knead 5 minutes. Wrap dough in plastic wrap and refrigerate for about 30 minutes.
On a lightly floured surface, roll out pasta to 1/8-inch thickness. Cut into 4-inch wide sheets. Bring a large pot of salted water to boiling. Add pasta sheets and cook 2 to 3 minutes. Drain well. In a large bowl of ice water, chill pasta. Drain and then toss with olive oil. Arrange sheets of pasta in a single layer with waxed paper between layers.
Wrap tightly with plastic wrap. The sheets can be stored for 2 to 3 days in the refrigerator.
Preheat oven to 400°F.
Scrub potatoes under cold running water. Pierce surfaces with a fork. Place potatoes in a baking pan and cover completely with rock salt. Bake until potatoes are tender, about 1 hour depending upon the size of the potatoes.
While the potatoes are baking, clean and finely dice the mushrooms. In a large skillet over low heat, cook the butter, garlic, and shallots until soft. Add the mushrooms. Continue to cook over low to medium heat, stirring occasionally until all the liquid has cooked away, about 40 minutes. Season with salt and pepper. Set aside.
When the potatoes are done, brush off the salt, cut each in half and scoop out the insides into a stand mixer bowl. Add the mushroom mixture, eggs, and cream cheese. Mix at low speed until the mixture is combined. Remove, cool and place the mixture in a piping bag or Ziploc bag with one corner cut off.
Preheat oven to 350°F.
Remove the stored pasta sheets from the refrigerator. Cut the sheets into 3-inch squares. Pipe the potato mixture across the pasta leaving room to roll the square to enclose the filling in a tube. Make 12 manicotti, allowing 3 per serving.
Place the manicotti in a baking dish and top with cream and Parmesan cheese. Bake at 350°F for about 15 minutes or until the sauce is hot and the edges of the pasta are browned.
In a large skillet over medium-high heat, melt the 1 tablespoon butter. Add mushrooms and garlic and cook until mushrooms are tender. Season to taste with salt and pepper. Spoon over manicotti to serve.