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Mushroom Tortellini En Brodo
Recipe by Laura Sharrad
Laura's Mushroom Tortellini in Brodo sauce is the perfect recipe for the winter nights, with a warm mushroom broth and delicious mushroom filled tortellini.
- Steps
- Ingredients
Ingredients
Mushroom Broth
Chestnut Pasta Dough
Mushroom Filling
Geraldton Wax Oil
To serve
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Steps
- For the Mushroom Broth, place oil, chicken wings, onions, carrots, leek and rind into a large saucepan and fry until light golden. Add water, mushrooms, a pinch salt and a teaspoon black peppercorns and simmer gently for 1 hour.
- Strain through a muslin cloth into a clean saucepan and season to taste. Set aside, covered, to keep warm.
- For the Chestnut Pasta Dough, place ingredients into the bowl of a stand mixer and mix until a dough forms. Knead the dough into a smooth ball, wrap in cling film and rest for 30 minutes.
- Once rested, cut dough into thirds and working with one portion at a time, pass through a pasta roller from the thickest setting to the thinnest, three times over to laminate well.
- Roll to setting 8, then lay sheets onto a floured bench and cut out rounds using a 5cm round cutter. Cover with a damp tea towel and set aside for assembly.
- For the Mushroom Filling, place olive oil and butter into a frypan over medium heat. Add onion and leek and cook until soft and caramelised, approximately 5-8 minutes.
- Add mushrooms and fry until tender. Season with salt and pepper. Remove from the heat and set aside to cool.
- Add Parmesan and mix in thoroughly.
- To assemble the tortellini, spoon 3g filling into the centre of each pasta round. Fold, seal and shape into tortellini.
- When ready to serve, bring a large saucepan of salted water to the boil and cook tortellini until al dente, about 3 minutes. Drain well and divide between serving bowls.
- For the Geraldton Wax Oil, combine ingredients into a blender and process until thoroughly combined. Pour through a muslin lined sieve and set aside.
- To serve, scatter porcini slices and wood sorrel leaves over tortellini. Return Mushroom Broth to the boil and pour over the tortellini. Drizzle lightly with Geraldton Wax Oil and finish with shaved truffle.
