Mushroom tortellini with crispy Jerusalem artichoke, mushroom broth and truffle

Serves 10 as a starter or 4 as a main course

Pasta dough

  • 100 g             Durum wheat flour
  • 100 g             Wheat flour
  • 2                    Eggs
  • 1                     Egg yolk

Combine the dry ingredients. Add the eggs and knead to form a smooth dough. Let the dough rest for 15 minutes.

 

Duxelle

  • 200 g            Button mushrooms
  • 100 g             Porcini mushrooms
  • 1                     Shallot
  • 50 ml            White wine
  • 50 ml            Cream
  • 50 g              Wrångebäck cheese

Chop the mushrooms and onions finely. Fry on medium heat in oil. Add the wine and fry until the wine has evaporated. Add the cream and let it thicken. Grate the cheese and season the duxelle with salt and pepper. Place the mixture in a piping bag.

 

Mushroom tortellini

  • Pasta dough
  • Duxelle
  • 1 sprig           Sage
  • 2 cloves         Garlic
  • 50 g               Butter

Roll the dough through the pasta machine to obtain thin sheets. Cut out circles and add a dollop of filling onto each circle. Fold into tortellini as instructed by your chef. Melt the butter in a pan with crushed garlic and sage. Boil the pasta for 2 minutes in salted water, then toss the pasta in the sage butter with a little pasta water.

 

Crispy Jerusalem artichoke

  • 10                  Jerusalem artichokes
  • 300 ml           Rapeseed oil
  • 20 g               Chives

Cook the Jerusalem artichokes in the oil until they are soft. Allow to cool before cutting them lengthwise. Deep fry the pieces in oil just before serving, season with salt and finely chopped chives.

 

Mushroom broth

  • 400 g             Button mushrooms
  • 6 g                 Salt
  • 2 tbsp            Truffle juice
  • 50 g               Butter
  • –                     Champagne vinegar
  • 300 ml          Water

Crush the mushrooms by hand. Season with salt and stir. Leave for 12 hours in room temperature. Vacuum seal the mushrooms with the water and bake in a steam oven at 85°C for 20 minutes, or simmer gently in a saucepan. Strain the broth and bring it to a boil. Add the truffle juice. Incorporate the butter using a hand blender. Season with vinegar and salt.

Garnish

  • 2                    Jerusalem artichokes
  • 5 g                 Truffle
  • 50 ml             Salted pickling liquid
  • 1 box             Danish cress

Wash the Jerusalem artichokes and slice them thinly using a mandolin. Pickle for minimum 30 minutes. Garnish the plates with grated truffle and Danish cress.

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