Mushroom & Charred Leek Agnolotti with Mushroom Bone Broth Brown Butter, Crispy Sage & Hazelnut Pangrattato

Name: Mushroom & Charred Leek Agnolotti with Mushroom Bone Broth Brown Butter, Crispy Sage & Hazelnut Pangrattato
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3 servings
Ingredients: 135 g tipo 00 flour; 65 g semolina; 2 whole eggs; 2 egg yolks; 5-10 g water; 250 g Swiss brown mushrooms; 150 g button mushrooms; 100 g king oyster mushrooms; 2 leeks; 2 shallots; 3 garlic cloves; 1 tsp thyme leaves; 1 tbsp red wine vinegar; 2 tsp Mushroom Bone Broth; 130 g mascarpone; 40 g parmesan; 1 tbsp butter; 1 tbsp olive oil; 50 g butter; 7-8 tbsp pasta water; 30 ml pouring cream; 50 g parmesan; 10 sage leaves; to taste pepper; 0.5 cup panko; 50 g hazelnuts; a pinch salt

These mushroom and charred leek agnolotti are a luxurious vegetarian pasta dish, featuring a silky mushroom‑bone‑broth brown butter sauce, crisp sage, and crunchy hazelnut pangrattato. Earthy mushrooms are balanced by bright acidity and a touch of cream, making it perfect for a special dinner.

Recipe by bestofthebone· Structured by ReelsMeals

From: Instagram(view original)

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Mushroom & Charred Leek Agnolotti with Mushroom Bone Broth Brown Butter, Crispy Sage & Hazelnut Pangrattato

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Prep Time

30 min

Cook Time

20 min

Servings

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Cooking context

50 min estimated total time for 3 servings.

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Dinner Pasta Mushroom Vegetarian

Ingredients

No main ingredients listed.

Pasta Dough

4 4/5 oz tipo 00 flour
2 3/10 oz semolina
2 whole eggs
2 egg yolks
0.18 oz water

Filling

8 4/5 oz Swiss brown mushrooms
5 3/10 oz button mushrooms
3 1/2 oz king oyster mushrooms
2 leeks
2 shallots
3 garlic cloves
1 tsp thyme leaves
1 tbsp red wine vinegar
2 tsp Mushroom Bone Broth
4 3/5 oz mascarpone
1 2/5 oz parmesan
1 tbsp butter
1 tbsp olive oil

Sauce

1 4/5 oz butter
2 tsp Mushroom Bone Broth
7 tbsp pasta water
1 fl oz pouring cream
1 4/5 oz parmesan
10 sage leaves
to taste pepper

Hazelnut Pangrattato

1/2 cup panko
1 4/5 oz hazelnuts
1 tbsp olive oil
a pinch salt

Instructions

1
Combine the tipo 00 flour, semolina, whole eggs, and egg yolks in a bowl; mix until a shaggy dough forms, then knead on a lightly floured surface for about 8‑10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature while you prepare the filling.
2
Finely chop all three mushrooms. Heat a dry skillet over medium‑high heat and add the mushrooms, cooking without oil until they release moisture and caramelize, about 6‑8 minutes. Add 1 tbsp butter, 1 tbsp olive oil, the sliced shallots, and garlic; sauté until softened, about 2 minutes. Deglaze with 1 tbsp red wine vinegar, stir in 1 tsp thyme leaves and 2 tsp mushroom bone broth, then remove from heat.
3
Char the leeks: trim the roots and dark green tops, slice lengthwise, and place the halves cut‑side down on a hot, dry skillet or grill pan. Cook until the surfaces are deeply blackened, about 4‑5 minutes per side. Peel away the burnt outer layers, reserving the tender white interiors.
4
Transfer the charred leek cores to a food processor, add the caramelized mushroom mixture, 130 g mascarpone, and 40 g finely grated parmesan. Pulse until a smooth, glossy filling forms. Season with salt and pepper to taste, then transfer to a piping bag.
5
Roll the rested pasta dough through a pasta machine to the thinnest setting (about 1 mm). Lay the sheets on a lightly floured surface. Pipe a thin line of filling down the centre of each sheet, fold the sheet over, and press gently to seal. Use a floured pastry cutter or knife to cut individual agnolotti, then press the edges with a fork to ensure a tight seal.
6
Bring a large pot of salted water to a rolling boil. Add the agnolotti and cook for 3‑4 minutes, or until they float to the surface and are al dente. Using a slotted spoon, transfer the cooked agnolotti to a warm bowl, reserving at least 8 tbsp of the starchy pasta water.
7
For the sauce, melt 50 g butter in a skillet over medium heat. Add the sage leaves and fry until crisp and the butter turns a deep golden brown, about 1‑2 minutes. Remove the sage and set aside on paper towels. Add 2‑3 tbsp of the reserved pasta water and a pinch of pepper, stirring to combine.
8
Gradually whisk in the remaining 2 tsp mushroom bone broth, alternating with additional pasta water (about 1‑2 tbsp each time) to create an emulsion. Stir in the 50 g finely grated parmesan in the same staged manner, followed by the 30 ml pouring cream, loosening the sauce with more pasta water as needed until it reaches a silky, coat‑the‑pasta consistency.
9
Toss the cooked agnolotti gently in the brown‑butter sauce, ensuring each piece is evenly coated. Transfer to serving plates.
10
Prepare the hazelnut pangrattato: preheat the oven to 356°F (350°F). Spread the hazelnuts on a baking sheet and roast for 8‑10 minutes until fragrant; let cool, then coarsely chop. In a small skillet, heat 1 tbsp olive oil over medium heat, add the panko and toast until golden, about 2‑3 minutes. Combine the toasted panko, chopped hazelnuts, and a pinch of salt; optionally stir in a little of the grated parmesan from the sauce for extra flavor.
11
Garnish each plate with the crispy sage leaves and a generous sprinkle of the hazelnut pangrattato. Serve immediately.

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