Janška Vezivka with Mushroom Sauce

Ingredients

• For the pasta ribbons: For the pasta ribbons:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 tsp salt 1/2 tsp salt
• Water, as needed Water, as needed
• For the mushroom sauce: For the mushroom sauce:
• 400g (14 oz) mixed mushrooms (such as cremini, shiitake, and oyster), sliced 400g (14 oz) mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 2 tbsp butter 2 tbsp butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup white wine 1/4 cup white wine
• 1 cup heavy cream 1 cup heavy cream
• 1/2 cup chicken or vegetable broth 1/2 cup chicken or vegetable broth
• 1 tbsp fresh thyme leaves 1 tbsp fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 16g)
• Carbohydrates: 40g (Sugars: 4g)
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta ribbons. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. If needed, add water, a tablespoon at a time, until the dough comes together.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. 3.
   Roll out the dough into a thin sheet using a rolling pin or pasta machine. Cut the sheet into long, thin ribbons.
4. 4.
   In a large pot of salted boiling water, cook the pasta ribbons until al dente, about 2-3 minutes. Drain and set aside.
5. 5.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
6. 6.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
7. 7.
   Pour in the white wine and cook for a few minutes until it evaporates.
8. 8.
   Stir in the heavy cream, chicken or vegetable broth, and fresh thyme leaves. Simmer the sauce for 5-7 minutes until it thickens slightly. Season with salt and pepper to taste.
9. 9.
   Add the cooked pasta ribbons to the skillet and toss gently to coat them evenly with the mushroom sauce.
10. 10.
    Serve the Janška Vezivka hot, garnished with a sprinkle of fresh thyme leaves.

Treat your ingredients with care...

• Mushrooms — Clean the mushrooms gently with a damp cloth or paper towel to remove any dirt. Avoid washing them under running water as they can become waterlogged.

Tips & Tricks

• For a more intense mushroom flavor, consider using a combination of wild mushrooms.
• If you prefer a lighter sauce, you can substitute half of the heavy cream with milk.
• To add a touch of freshness, sprinkle some grated Parmesan cheese over the dish before serving.
• Experiment with different herbs such as rosemary or sage to enhance the aroma of the mushroom sauce.
• Leftovers can be refrigerated and reheated gently on the stovetop with a splash of broth or cream to maintain the creamy consistency.

Serving advice

Janška Vezivka is best served immediately after preparation to enjoy the perfect texture of the pasta ribbons. Pair it with a fresh green salad or steamed vegetables to add a refreshing element to the meal.

Presentation advice

To present this dish beautifully, twirl a portion of the Janška Vezivka onto a plate, allowing the pasta ribbons to cascade elegantly. Drizzle a spoonful of the mushroom sauce over the top and garnish with a sprig of fresh thyme for a pop of color.