WHOLE GRAIN MUSHROOM PASTA POCKETS
Although the focus of my recipes is definitely on the sweet side I do also love a delicious plate with pasta, especially when they are homemade and filled with mushrooms. And the best thing about these tasty whole grain rye and spelt pasta pockets is that they are stuffed with chanterelles! I mean - Is there anything better than pasta in combination with mushrooms for dinner???? I don't think so. This is the absolutely perfect dinner for everyday - incredibly comforting and satisfying. To get the best flavor out of chanterelles I used dried ones, because they are much more intense in flavor. Furthermore, when using dried chanterelles, it is possible to integrate them in your recipes the whole year, in case you don't have some in your freezer.
Which flour did I use?
I used whole grain rye flour and normal spelt flour. You can substitute whole grain rye flour with whole grain spelt or whole grain wheat flour. Or you could also not use whole grain flour but 110 grams of spelt or wheat flour instead. If you do not use whole grain flour do not add all the water at once because depending on which flour you use, you will need more or less water.
Can I also use fresh mushrooms?
It is of course possible to use fresh mushrooms. This recipe uses 40 grams of dried chanterelles - that would be 350 grams of fresh chanterelles. You could also use boletus - which also tastes absolutely amazing. Feel free to use any mushrooms you prefer.
Keep in mind when using dried mushrooms that you have to soak them in water for a certain time. The soaking time can vary depending on which mushrooms you use.
How to store pasta pockets?
You can either store them in your refrigerator for up to five days or freeze them before cooking. When you freeze them put your pasta pockets on a baking sheet - not touching each other and put them in the freezer. After 3 hours you can take them out and put them into a suitable container or bag and place back into the freezer. When you want to cook them let them thaw for 10 minutes before putting them into the boiling water and extend the cooking time for 1-2 minutes.
How to serve pasta pockets?
I love to serve the pasta pockets with vegan garlic butter and more mushrooms. For this, heat vegan butter in a pot, add chopped garlic, then add mushrooms and the cooked pasta pockets. Fry on each side for 2-3 minutes until golden brown. Serve with leek and fresh parsley to make it taste even better.
You could also serve the pasta pockets with tomato or vegan cream sauce.
60 g whole grain rye flour
50 g spelt flour
110 g semolina
0,5 tsp salt
120 g water
1,5 tsp olive oil
40 g dried chanterelles + 3 Tbsp soaking water
1 medium onion
2 gloves of garlic
1 Tbsp olive oil
2 Tbsp tomato paste
2 Tbsp soy sauce
250 g tomatoes
2 tsp dried Italian herbs mixture
Salt, Pepper and Chili to taste
2 Tbsp nutritional yeast
2 liters of water
0,5 tsp salt
100 ml olive oil
Dough and Filling:
The night before soak the dried mushrooms and set aside. I had to soak my mushrooms for 12 hours - the soaking time varies on the mushrooms you use. The recommended soaking time is written on the package of your mushrooms.
Start with preparing the dough for the pasta pockets. In a large bowl mix flour, semolina and salt and stir. Make a little hollow in the middle. Combine water and oil and add pour it into the hollow. Slowly knead for 10 minutes, form into a ball, wrap in plastic wrap and put the dough ball in your refrigerator for 30 minutes.
In the meantime start preparing the filling for the pasta pockets. When the soaking time is over, drain the mushrooms above a bowl to keep the soaking water. Mince onion and garlic. Chop the tomatoes into small cubes.
In a pot heat the olive oil. When hot, fry the onion for 3 minutes on medium heat and then add the minced garlic. Fry for 2 minutes, then add tomato paste and fry for another minute. Deglaze with soy sauce and allow to reduce slightly. Add tomatoes, salt, pepper, herbs and chili - let simmer for 10 minutes until very soft.
In the meantime put the mushrooms and 3 Tbsp of the soaking water in your food processor and blend for 10 seconds. You can also mince the mushrooms if you do not want to use a food processor.
Add the blended mushrooms and nutritional yeast to the pot and let simmer for 10 minutes on low heat. The filling should have a thick consistency. (See picture above.) Let cool.
Preparing the pasta pockets:
Take out the dough and divide it into 3-4 parts. This will make it easier to roll out. Take the first part and put the other ones back in plastic wrap to prevent from drying out. On a well-floured surface roll out the dough. It should be about 2 mm thick when rolled out.
Take a cookie cutter with a size of 10 centimeters and cut out the dough pieces for the pasta pockets.
Fill a small bowl with water and set beside you. Take a baking sheet and also lay beside you. Add one teaspoon onto the first dough piece and slightly moisten the edges. Fold together and carefully press together the edges. Put the pasta pocket onto the baking sheet. With a fork you can now carefully press down the edges to receive the pattern which is visible on the picture below.
Repeat with each dough piece until all the dough is used up.
In a large pot bring 2 liters of water to a boil and add salt.
Reduce heat to medium and add the first 7-10 pasta pockets to the pot. Let simmer for 2 minutes.
With a slotted ladle take out the pasta pockets and put them into a large bowl, strainer bowl or on a plate of your choice. Immediately sprinkle with olive oil to prevent them from sticking together. This is very important.
Repeat until all your pasta pockets are cooked. Do not forget to always cover the cooked pasta with oil.
Serve with your favorite sauce or fry them in vegan butter, add some fresh herbs and enjoy!