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

Over the years, we’ve found that homemade pasta is a favourite with most people, and here we serve a nice homemade tortellini filled with mushroom duxelle (chopped mixed mushrooms) hazelnuts and a lovely buttery mushroom broth. We finish off our tortellini dish with truffles – but if you can’t find them, just omit them. Maybe you can find a nice piece of parmesan to add the umami that the truffle would have contributed? Enough for 10 guests as a starter or 4-6 as a main course.


  • 100 g Durum wheat
  • 100 g Tipo 00 flour
  • 5 g Mushroom powder
  • 120 g Egg yolk
  • 20 g Water

Combine all the ingredients in a mixer and mix until smooth. Place the dough in a vacuum bag and seal (alternatively, place it in a plastic bag, suck out as much air as you can and seal). Leave to rest in the fridge for at least 30 minutes.

Mushroom broth

  • 600 g Mushrooms
  • 2 Banana shallots
  • 2 Garlic cloves
  • 3 Sprigs of Thyme
  • 2 Bay leaves
  • 500 g Water
  • 50 g Fermented Porcini mushroom juice
  • 5 g White miso paste

Cut the mushrooms and onions into rough pieces, sweat them down on a low heat in a pressure cooker. Add a few pinches of salt and pour in the water.
Put the lid on the pressure cooker and cook for 45 minutes. Gently release the air and strain the broth. Season with fermented Porcini mushroom juice and miso paste. Reduce if necessary. Dry any mushrooms left over from the cooking in the oven.

Mushroom duxelle

  • 250 g Mushrooms
  • 50 g Porcini mushrooms
  • 1 Banana shallot
  • 3 Sprigs of Thyme
  • 30 g Butter
  • 50 g White wine
  • 75 g Double Cream Arla Unika 50%
  • 50 g Gammel knas cheese (Arla Unika)

Pick the thyme and finely chop the mushrooms and onions. Fry the onion and thyme over medium heat until nicely browned. Add the white wine and cook until absorbed,
add grated cheese and cream and simmer until creamy, season with salt and pepper

Baked pickled onions

  • 10 Red onions
  • 50 g Arla® butter
  • 15 g Sugar
  • 30 g Champagne vinegar
  • 3 Sprigs of Thyme
  • Salt

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

Hazelnut butter

  • 20 g Hazelnuts
  • 100 g Butter

Melt the butter in a saucepan. Mix the hazelnuts with the melted butter to make a delicious hazelnut butter.


  • 1 Pasta dough
  • 1 batch of Mushroom duxelle

Roll out the pasta dough on a pasta machine to the desired thickness. Punch out rounds from the dough and distribute the filling. Fold the pasta into tortellini. Place the finished tortellinis on a floured baking sheet and leave to dry for about 40 minutes.


  • 300 g Mushrooms (any variety)
  • 50 g Butter
  • 1 Garlic

Pick the mushrooms and cut into smaller pieces depending on the type of mushroom you are using. Fry until the liquid has evaporated. Add butter and crushed garlic just before serving. Season to taste with salt and pepper.


  • 1/2 packet Enoki mushrooms
  • 10 g Truffles
  • 4 Thyme Sprigs
  • 30 Nasturtium leaves (or other nice green leaves for garnish)

Break the enoki mushroom into smaller pieces and cover with cling film. Cook the pasta in plenty of salted water before serving. Deglaze the pasta with hazelnut butter, garlic, sage and a little pasta water.