Tortellini “Dumplings” with Forest Mushroom

Name: Tortellini “Dumplings” with Forest Mushroom
Yield: 10
Ingredients: 400.0g Flour; 2.0x Eggs, whole; 4.0x Egg yolk; 6.0g Salt, fine; 200.0g Shiitake mushroom, finely chopped; 50.0g Olive oil; 100.0g Truffle paste; 5.0g Black garlic, finely chopped; 20.0g Chopped chives; 100.0g Breadcrumbs; 750.0ml Fresh cream; 3.0g Truffle oil; 30.0g Knorr Professional Concentrated Liquid Stock 1kg; 150.0g Cream cheese; 150.0g Fresh apples, diced in small cubes; 30.0g Lemon juice; 0.0n/a Micro herbs, to garnish

Tortellini “Dumplings” with Forest Mushroom – Recipe

This dish delivers a comforting yet elevated experience, featuring delicate pasta parcels paired with rich, earthy mushroom flavours for a deep umami hit that feels both indulgent and refined. The humble inspiration is a comforting mac and cheese. A cheese broth is the heart of the recipe, silky and creamy, to envelope the fresh mushroom and black garlic tortellini. This warming dish is garnished with acidic fresh apple salsa, elevating the senses.

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What you need

Flour 400.0 g
Eggs, whole 2.0 x
Egg yolk 4.0 x
Salt, fine 6.0 g
Shiitake mushroom, finely chopped 200.0 g
Olive oil 50.0 g
Truffle paste 100.0 g
Black garlic, finely chopped 5.0 g
Chopped chives 20.0 g
Breadcrumbs 100.0 g
Fresh cream 750.0 ml
Truffle oil 3.0 g
Knorr Professional Concentrated Liquid Stock 1kg 30.0 g
Knorr Professional Concentrated Liquid Stock 1kg
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Cream cheese 150.0 g
Fresh apples, diced in small cubes 150.0 g
Lemon juice 30.0 g
Micro herbs, to garnish

Pasta

Share plates

Main Meals

Casual Dining

Italian

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Method
- Mix flour, whole eggs and egg yolks, place in the fridge and let rest for a least 3 hours.
- Sauté the mushrooms in olive oil until lightly golden. Add the truffle paste and black garlic, cooking until aromatic. Fold through the chives and breadcrumbs, then allow the mixture to cool.
- Roll out the pasta dough thinly and shape into tortellini, filling each with the prepared mushroom mixture. Cook the tortellini in boiling water until tender, then drain.
- In a saucepan, gently heat the cream with truffle oil and Knorr Concentrated Liquid Stock. Simmer on low heat for 10–15 minutes to develop flavour, then whisk in the cream cheese until smooth and velvety.
- Meanwhile, lightly marinate diced apples with fresh lemon juice to create a bright, refreshing salsa.
To serve
- Place the cooked tortellini into the warm cheese broth and finish with the fresh apple salsa on top for contrast and freshness.