Tortellini with mushroom duxelle, hazelnuts, buttered mushroom broth and truffles

Pasta dough

  • 100 g Durum wheat
  • 90 g Tipo 00 flour
  • 5 g Mushroom powder
  • 2 Eggs
  • 1 Egg yolk
  • 15 g Water

Put all the ingredients in the mixer and blend to a smooth dough.
Place the dough in a vacuum bag and seal. Leave to rest in the fridge for at least 30 minutes.

Mushroom broth

  • 600 g Mushrooms
  • 2 Shallots
  • 2 Garlic cloves
  • 3 Sprigs of thyme
  • 2 Bay leaf
  • 500 g Water
  • 50 g Fermented porcini mushrooms
  • 5 g White miso paste

Chop the mushrooms and onions into rough pieces, sweat them on a low heat in a pressure cooker (lid off).
Add a few pinches of salt and pour on the water. Put the lid on the pressure cooker, seal and let it cook for
45 minutes. Strain the broth and add fermented porcini mushrooms and miso. Reduce if necessary.
Dry any mushrooms left over from cooking. Add truffle butter just before serving.

Mushroom duxelle

  • 150 g Mushrooms
  • 100 g Chanterelles
  • 50 g Porcini mushroom
  • 1 Shallot
  • 3 Sprigs of thyme
  • 30 g Butter
  • 50 g White wine
  • 75 g Double Cream Arla® unika 50%
  • 50 g Gammel knas cheese

Pick the thyme and finely chop the mushrooms and onions. Fry onion and thyme on medium heat until nicely browned. Add the white wine and bring to a boil. Reduce the heat, add the grated cheese and double cream and simmer to a creamy texture. Season with salt and pepper.

Baked pickled onions

  • 10 Red onions
  • 50 g Butter Arla®
  • 15 g Sugar
  • 30 g Champagne vinegar
  • 3 sprigs Thyme
  • Salt

Peel the onions and cut them in half. Brown butter and fry the onions golden with the cut side facing down in the frying pan.
Add sugar, vinegar, thyme and salt, cover with a lid and simmer for 1.5 minutes, let it cool down.

Hazelnut butter

  • 20 g Hazelnuts
  • 100 g Butter

Melt the butter in a pot.
Mix the hazelnuts with the melted butter to make a nice hazelnut butter.


  • 300 g Mushrooms
  • 50 g Butter
  • 1 clove of Garlic

Clean the mushrooms according to instruction. Fry in a dry pan to evaporate the liquid in the mushrooms. Add butter and crushed garlic just before serving. Season with salt and pepper


  • 1 Pasta dough
  • 1 Mushroom duxelle

Roll out the pasta dough on a pasta machine to the desired thickness. Punch out the dough with a cookie cutter and distribute on the filling. Fold the pasta into tortellini as shown. Place the tortellini on a floured sheet and allow to dry for about 40 minutes.

Just prior to serving: Cook the pasta in plenty of salted water before serving.
Deglaze the pan with hazelnut butter, garlic and sage and a little pasta water.


  • 10 g Truffles
  • 4 Sprigs of thyme
  • 30 Nasturtium leaves


Private: Methodic innovation with precision

Laga Mat I Grupp,Rökbakad vit sparris med äggcreme,Recept - Aveqia

Our Menues

Interactive lunch and conference


Our Wine packages