There was that portion of veal stock that I saved from freezing and it ended up in my lunch yesterday. I was craving for fresh pasta with fresh mushrooms. I had some Shimeji, some champignons and fresh porcini in my fridge.
So, I prepared a portion of herb patterned pasta and served among a simple, yet rich mushroom sauce. It is not a big deal to make this kind of pasta.
Just roll out the dough as usual with your machine and then when it is rolled at the second thinest stage place washed herbs on it (for example: chervil, parsley, tarragon, basil and sage) and then fold the dough over itself and run it again through the pasta machine. That's it!
500 g mushrooms
2 tablespoon butter
250 ml veal stock
2 tablespoon Madeira
50 g cream
Clean mushrooms and chop. Heat butter and add chopped onion and fry it together with the mushrooms. Add veal stock, Madeira and cook for 5 minutes. Stir in cream and bring it to cook again, stir in chopped parsley, season and serve.