Jul 13 2026
Restaurants›Juniper Bar and Restaurant›Wild Mushroom Mezzelune Recipe

Wild Mushroom Mezzelune Recipe

Inspired by Juniper Bar and Restaurant
Time1h 30m
Serves4

pickled ramps, skyr

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough

Filling

Pickled Ramps

Serving

Method

Dough Preparation

  1. 1

    Make the Pasta Dough

    In a large mixing bowl, combine the flour and salt. Create a well in the center and add the eggs. Mix until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Filling Preparation

  1. 2

    Prepare the Mushroom Filling

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add chopped mushrooms, thyme, salt, and pepper. Cook until mushrooms are soft and liquid has evaporated. Set aside to cool.

Pickled Ramps

  1. 3

    Pickle the Ramps

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil. Pour over ramps in a jar and let cool. Refrigerate for at least 1 hour before serving.

Assembly and Cooking

  1. 4

    Assemble the Mezzelune

    Roll out the pasta dough into thin sheets. Cut circles using a cookie cutter. Place a teaspoon of mushroom filling on one half of each circle. Fold over and seal the edges with a fork. Repeat until all dough is used.

  2. 5

    Cook the Mezzelune

    Bring a large pot of salted water to a boil. Cook the mezzelune in batches for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.

Serving

  1. 6

    Serve

    Plate the mezzelune, top with pickled ramps, and a dollop of skyr for creaminess.

More from Juniper Bar and Restaurant