- 4 large Washington Russet potatoes
- 1 to 1/2 lbs. rock salt to bake potatoes
- 1 quart morel or other mushrooms
- 3 tbs butter
- 1 tbs chopped garlic
- 1 tbs chopped shallots
- Salt and pepper to taste
- 2 large eggs
- 8 oz. cream cheese, softened
- 1/2 to 1 cup heavy cream
- 1/4 to 1/2 shredded Parmesan cheese
- 1 cup chopped morel mushrooms
- 1/2 teaspoon 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 mixture forms a ball. Knead 5 minutes. Wrap dough in plastic wrap and refrigerate for about 30 minutes.
On lightly floured surface, roll out pasta to 1/8 –inch thickness. Cut into 4-inch wide sheets. Bring large pot of salted water to boiling. Add pasta sheets and cook 2 to 3 minutes. Drain well. In large bowl of ice water, chill pasta. Drain and then toss with olive oil. Arrange sheets of pasta in 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.
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 on low speed until mixture is combined. Remove, cool and place the mixture in a piping bag or Ziploc bag with one corner cut off.
Remove the stored pasta sheets from the refrigerator. Cut the sheets into 3 inch square. Pipe the potato mixture across the pasta leaving room to roll the square to enclose the filling in a tube. Makes 12 manicotti.
Place manicotti in baking dish and top with cream and Parmesan cheese. Bake at 350° about 15 minutes or until the sauce is hot and the edges of the pasta are browned.In 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.If desired, manicotti may be topped with fresh herbs or sautéed greens such as arugula or spinach.