Elevate Your Winter Menu: Two Exquisite Mushroom Masterpieces by Israeli Chefs

Autumn and winter are the perfect seasons for rich, warming dishes with deep forest aromas. Mushrooms offer endless possibilities for culinary creativity. Here are two exquisite recipes shared by culinary show contestants: a luxurious mushroom soup with egg yolk confit by Eliav Sasson, and delicate mushroom and chestnut agnolotti in a creamy sauce by Gal Kaspers.

Mushroom Soup with "Coral" Yolks and Homemade Pasta

This recipe by chef Eliav Sasson is a masterclass in textures. A velvety, rich broth is paired with tender homemade pasta and delicate egg yolks slow-cooked using the confit method.

Ingredients:

• 150g mixed fresh mushrooms (king oyster, oyster, yellow and white shimeji, portobello)

• Olive oil and butter

• Mirepoix: finely chopped onion, carrot, and celery

• White wine

• Fish stock

• Heavy cream

• 1 bay leaf, 1 allspice berry, a pinch of nutmeg

• 1 tbsp grated Parmesan cheese

For the pasta dough:

• 2 egg yolks

• 0.5 cup pasta flour (type 00)

• 0.5 cup all-purpose flour

• 0.5 tsp salt

For the yolk confit:

• 4 egg yolks

• Olive oil

• Garlic, black pepper, fresh thyme

Preparation:

1. Sear the mixed mushrooms with plenty of olive oil and butter in a taboon (clay oven) until deeply golden.

2. In a deep pot, sauté the mirepoix (onion, carrot, celery) in butter.

3. Add white wine, fish stock, butter, heavy cream, bay leaf, allspice, nutmeg, and Parmesan to the pot. Simmer on low heat for 35 minutes.

4. Remove the whole spices, blend the soup until completely smooth, and strain through a fine sieve.

5. Make the pasta dough: combine all ingredients, knead until smooth, and roll out thinly. Cut into mushroom shapes using a stencil or cutter. Cook in boiling water for 3 minutes, then immediately shock in ice water.

6. In a small saucepan, warm olive oil with garlic, pepper, and thyme. Lower the heat to minimum, gently add the egg yolks, and slow-cook until the yolks are set on the outside but remain creamy inside.

7. To serve: pour the hot strained soup into a bowl, add the seared mushrooms and pasta, and top with the gently broken confit yolks.

Mushroom and Chestnut Agnolotti in Creamy Sauce

This recipe by Gal Kaspers brings classic Italian comfort food to the next level. The natural sweetness of chestnuts perfectly complements the earthy notes of the mushrooms.

Ingredients for the pasta:

• 1 cup pasta flour (type 00)

• 1 whole egg

• 1 extra egg yolk

For the mushroom, chestnut, and ricotta filling:

• 40g butter

• 200g button mushrooms, finely chopped

• 100g cooked chestnuts, finely chopped

• 2 tbsp ricotta cheese (optional, for extra creaminess)

• Salt and black pepper

For the cream sauce:

• 10g dried mushrooms (porcini or shiitake)

• 2 tbsp butter

• 100g shimeji mushrooms (caps only)

• 1 garlic clove, minced

• A pinch of nutmeg, salt, and ground black pepper

• Approx. 100ml heavy cream

Preparation:

1. Prepare the pasta dough: combine all ingredients and knead by hand for 2–3 minutes until smooth and elastic. Wrap in plastic wrap and chill in the fridge for 20 minutes.

2. For the filling: melt butter in a wide pan over medium heat. Add the chopped mushrooms and chestnuts, sautéing until all moisture evaporates and the mixture turns golden and nutty. Season with salt and pepper, cool completely, and fold in the ricotta.

3. Roll out the pasta dough into a thin sheet. Place teaspoons of the filling at equal intervals, cover with another sheet of pasta, press firmly around the filling to remove air, and cut into agnolotti shapes. Place on a floured surface.

4. Steep the dried mushrooms in a cup of boiling water for 10 minutes, then strain. Keep the liquid as your mushroom stock.

5. Melt butter in a pan, add the shimeji caps and minced garlic, and sauté for 2–3 minutes. Add nutmeg, salt, and pepper.

6. Pour in the mushroom stock and heavy cream, stirring on low heat for 5 minutes until the sauce thickens.

7. Cook the agnolotti in boiling salted water for 2–3 minutes until they float. Transfer them directly into the cream sauce and toss for one minute to absorb the flavors.