fresh fuži with creamy mushroom sauce
Fuži (fusi) is a type of Croatian pasta that is made by thinly rolling out egg pasta dough, cutting it into squares, and folding one side over the other, pinching it in place. It is typically rolled over the handle of a wooden spoon but can just as easily be wrapped around your finger. To me, the shape is similar to my family’s Austrian cream cheese cookies.
Fuži is typically served with fresh truffles which are abundant on the Istrian coast of Croatia. Now, because I don’t regularly keep truffles around, and I am not in Istria, I use truffle salt in this fresh fuži with creamy mushroom sauce to achieve a truffle flavor. The truffle salt wonderfully enhances the chewy cremini mushrooms and enriches the overall depth of the sauce.
Making fresh fuži a fun activity for those of all ages. You can make fuži at home without a pasta machine, by simply rolling the dough out by hand. It is delicious, entertaining, and rewarding. Fresh fuži with creamy mushroom sauce is a surprisingly light and creamy dish that is a sure crowd-pleaser.
for the fuži dough
- 1 cup soft wheat (tipo “00”) flour
- 1 egg
- 1 tablespoon olive or neutral oil
- 3 tablespoons warm water
- Pinch of salt
- All purpose flour for rolling out dough
for the sauce
- 2 tablespoons olive oil
- 1 shallot, sliced
- ¼ teaspoon freshly ground black pepper
- 1 garlic clove, minced
- ½ teaspoon thyme
- ½ teaspoon oregano
- 12 ounces (about 1 ½ cups) cremini mushrooms
- ½ cup dry white wine
- ½ cup heavy cream
- 2 teaspoons truffle salt
- ¼ cup fresh parsley, chopped
- 2 tablespoons parmesan cheese
Place flour in the bowl of a stand mixer with the dough hook or food processor and add the egg, oil, water, and salt. Mix and knead until evenly combined and the dough is not too sticky.
Using a rolling pin, roll the dough out on a well-floured board as thinly as you can. Cut the dough into squares and fold one corner over the opposite corner, slightly wetting the underside to pinch and stick the dough together. Let the dough sit and dry out slightly while you cook the sauce.
Heat a large pan over medium-high heat and add the shallot. Cook for 5 minutes or so then add the pepper, minced garlic, thyme, and oregano. Cook for 2 more minutes to toast the spices, also known as “blooming” the spices, then add in the mushrooms.
Cook the mushrooms until they are golden brown, about 7 minutes, then add the wine. Cook until it reduces, about 5 more minutes, then slowly add in the cream and truffle salt. Continue cooking the sauce until it thickens slightly.
While the sauce cooks, bring a pot of salted water to a boil and cook the pasta for about 4 minutes. Drain and drizzle with olive oil.
Mix the parsley and parmesan into the sauce then add the pasta into the pan with the sauce. Lightly toss it until the pasta is evenly covered, and serve hot!