2 cups cremmi mushrooms cut into quarters
½ cup finely chopped onions
1 tsp finely chopped Rosemary
1 tbsp butter
1 cup dry white wine
1 cup grated Bothwell Red wine cheddar Cheese
1 cup 35% cream
For the mushrooms:
In a large Fry pan over med/high heat. Add Butter and when butter is melted add Mushrooms and onions, sauté for 4-5 minutes. Add Rosemary and continue to sauté for 2 minutes. Set aside.
In a saucepan over medium/high heat add cream and wine, bring to a gentle boil, reduce by ¼ . Slowly add cheese and stirring constantly until all melted.
In a bowl place ½ cup of mushroom mixture, ladle over ½ cup of cheese sauce, place pasta sheet over mushrooms. Garnish with grated cheese
Fresh Pasta Sheets:
2 cups 00 flour
2 large eggs plus 6 yolks
2 tbsp olive oil
1 tsp salt
Place flour on the counter and make a hole in the centre for the eggs and olive oil and salt. Slowly fork the flour from the outside into the egg mixture. Continue to add flour till all the flour and egg is incorporated and season with salt. Once you have the dough ball sprinkle some flour on the counter and knead the dough for 1-2 minutes. Let the dough rest for 30 minutes. Lightly flour the counter and rolling pin and roll dough out so you can put it through a pasta machine roller. You can put the dough through as many times as you like to get your desired thickness.
In a large stock pot. Bring water up to a boil and once boiling add sheets and cook for 1-2 minutes. Place over Mushroom or desired sauce.