This two serving recipe is perfect for date night- whether your relationship is long term or brand new, your significant other will be asking for these homemade mushroom mezzelune again next week.
Homemade food is the best way into anyone’s heart. Specifically homemade pasta. It’s so simple, but elevates your meal in an inexplicable way. These soft & pillowy homemade mushroom mezzelune will have your date melting in your arms after the first bite. Ready for that ring? Make this for your boyfriend. You’ll be married in a year. Unless he doesn’t like mushrooms, then you should probably break up with him anyways.
I promise, this is much less complicated than you think.
Is it a process? Yes. Is it difficult? Absolutely not. This dish breaks down into three simple steps- make the pasta dough & roll it out, make the filling and stuff the dough, and make the sauce and serve the mushroom mezzelune.
Yeah, I lied. That’s what, six steps? Either way, it’s easy. You get the point.
For a full tutorial on making pasta, head over to my Fresh Pasta Tutorial to learn exactly how to form these homemade mushroom mezzelune. This recipe uses 1/3 of the amount of dough- to get two servings. We don’t want to be completely stuffed after our dates- am I right….?
In order to keep this blog short…
I’m going to skip the section where I usually gloss over the ingredients and lay everything out. This recipe has a lot of working components to it. Instead, I’m going to highlight the important topics.
This recipe involves red wine.
Use a full bodied red such as a cabernet sauvignon or merlot. I used a cab, and because this only requires 1/4 cup of red wine you should choose something you want to drink (or your date, bonus points).
Don’t freak out if your homemade mushroom mezzelune aren’t all identical.
They won’t be. Jagged edges are okay. They’re going to taste the same. I swear.
Go ahead and give the recipe a peak and then come back up here for the video tutorial & some explanation.
Make the pasta per the instructions in the Fresh Pasta Dough Tutorial. While it’s resting, prep the shallots, mushrooms, and garlic. Add the shallots and garlic to a hot pan with the olive oil, butter, and salt. Cook until translucent. Add the mushrooms, thyme, and pepper. Cook until mushrooms are about half their original size. Add the wine and cook down. The mixture is done cooking when the pan is almost “dry” and the shallots begin sticking again. Add this to a food processor with the parmesan and ricotta. Blend until a pate forms, and add salt & pepper to taste. Form the homemade mushroom mezzelune per the instructions in the pasta tutorial, or watch the video below.
The garlic parm cream sauce.
To a hot pan, add the olive oil and butter. Add the garlic and salt. Cook until browning, but do not burn. Whisk in the heavy cream and thyme. Simmer until the cream slightly thickens, and then whisk in the parm. Turn heat to low to keep warm. Boil the mezzelune for about three minutes (once they float they are done) and add to the sauce. Serve on a plate and top with fresh grated parm.
This dish has a special place in my heart, it’s the first homemade meal I made for my boyfriend and probably what’s kept him around for this long.
These homemade mushroom mezzelune also pair great with a brown butter sage sauce, or some plain olive oil.
I hope you love it as much as we do!
Homemade Mushroom Mezzelune with Garlic Cream Sauce
Ingredients
- For Pasta
- 100 g OO Flour
- 1 Egg
- 1 tsp Olive Oil
- 1 tsp Water
- dash of salt
- For Mushroom Filling
- 3 Shallots minced
- 3 cloves Garlic minced
- 1 Tbsp Olive Oil
- 1/2 Tbsp Butter
- 227 g Cremini Mushrooms rough chopped
- 200 g Shitake Mushrooms rough chopped
- 1 tsp salt
- 1/2 tsp pepper
- 3 sprigs thyme
- 1/4 cup Red Wine such as cabernet sauvignon
- 2 Tbsp Ricotta
- 1/4 cup Parmesan shredded
- For Garlic Cream Sauce
- 1 tsp Olive Oil
- 1/2 Tbsp Butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup Heavy Cream
- 1/2 cup Parmesan shredded
- 2 sprigs thyme
Instructions
- Following the same instructions as the Fresh Pasta Tutorial, make pasta dough (make a well in the center of the flour, add the egg, oil, water, and salt and combine). Store in an airtight container for 30 minutes to rest.
- Mince garlic and shallots. Rough chop the mushrooms.
- Add garlic and shallots to a hot pan with butter, olive oil, and salt. Cook until slightly translucent. Add mushrooms, pepper, and thyme. Cook down until mushrooms are soft and water has cooked out.
- Add red wine and cook down until it is reduced by half. Your pan should be mostly dry at this point.
- Add mushroom mixture, parmesan, and ricotta to a food processor and blend until a pate is formed. Taste and add salt & pepper to your liking.
- Roll pasta out into thin sheets. You should be able to read through them. I usually split this dough into two sections to roll. If using a Kitchen Aid, roll to setting 7.
- Following the instructions in the post, spoon a teaspoon of mushroom mixture into the middle of the dough sheets approx. 1.5" apart. Fold the dough over, and using a cookie cutter or mason jar lid cut the dough into a half moon shape.
- Set the mezzelune on a floured cookie sheet or floured surface until ready to cook.
- Make the sauce.
- In a hot pan, sauté garlic in olive oil and butter until slightly brown. Do not burn the garlic.
- Whisk in the heavy cream and simmer until it begins to thicken. Whisk in the parmesan, pepper, and thyme. Turn heat on low and keep warm.
- Meanwhile, boil water for the pasta. These mezzelune will cook quickly (like, 3 minutes or less). Once they are cooked add them straight to the sauce.
- Portion onto a plate and serve with fresh grated parmesan!
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