Mushroom Tortellini in Brodo

Makes 4

Pasta Dough

400 g “00” Flour

215 g Eggs (2 whole eggs, then make the difference with yolks only)

Filling

300 g Button mushrooms

50 g Mascarpone cheese

10 g Chopped parsley

Salt

Mushroom Broth

50 g Butter

1 Each Brown onion (diced)

1 Each Carrot (peeled and diced)

1 Each Garlic clove

300 g Button mushrooms (sliced)

30 g Port

2 Each Bay Leaves

10 Each Black pepper corns

10 g Dried mushrooms

1.5 L Water

Salt

100 g Button mushrooms

2 Each Egg whites

1 Each Black truffle

  • Put the flour in a kitchen aid bowl, start mixing on low speed and add the eggs and yolks slowly.

  • Knead until the dough comes together, if the dough feels a little dry add a little water. The dough should be quiet stiff. Wrap in the fridge and rest for at least 1 hour before using.

  • Melt the butter and sweat the vegetables until lightly caramelised, deglaze the pan with the port.

  • Add the water, herbs, dried mushrooms and peppercorn.

  • Bring to a simmer and cook for 45 minutes, season and allow to cool down.

  • Blend the mushrooms and the egg whites in a food processor.

  • Strain the mushroom stock into a clean pot, whisk in the mushroom and egg white mix. Bring to a simmer slowly while stirring continuously to prevent catching.

  • Bring to a simmer and allow to clarify for 30 minutes, gently strain the consommé using a ladle.

  • To make the filling, cut the mushrooms in ¼, melt the butter in a pan and sautee the mushrooms until golden brown, chop finely, mix with the mascarpone, stir in the chopped parsley and season to taste.

  • Roll the pasta dough using a pasta machine to a thickness of 1 mm.

  • Cut the sheets into rounds using a 50 mm ring cutter

  • Place a small spoonful of the mushroom filling in the middle of the circle, dip your finger tip in water and run it around the edge of the edge.

  • Fold the pasta circle in half and pinch to seal, the join the 2 pointy ends together and pinch.

  • Cook the pasta in boiling salted water for 3 minutes, drain well and put into a soup bowl, pour the hot broth over and shave some fresh black truffle.