{"id":27113,"date":"2022-11-10T16:32:44","date_gmt":"2022-11-10T15:32:44","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/mushroom-tortellini-with-crispy-jerusalem-artichoke-mushroom-broth-and-truffle\/"},"modified":"2022-11-10T16:32:44","modified_gmt":"2022-11-10T15:32:44","slug":"mushroom-tortellini-with-crispy-jerusalem-artichoke-mushroom-broth-and-truffle","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/mushroom-tortellini-with-crispy-jerusalem-artichoke-mushroom-broth-and-truffle\/","title":{"rendered":"Mushroom tortellini with crispy Jerusalem artichoke, mushroom broth and truffle"},"content":{"rendered":"

Serves 10 as a starter or 4 as a main<\/strong> course<\/h3>\n

Pasta dough<\/h3>\n
    \n
  • 100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Durum wheat flour<\/li>\n
  • 100 g\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Wheat flour<\/li>\n
  • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Eggs<\/li>\n
  • 1\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Egg yolk<\/li>\n<\/ul>\n

    Combine the dry ingredients. Add the eggs and knead to form a smooth dough. Let the dough rest for 15 minutes.<\/p>\n

     <\/p>\n

    Duxelle<\/h3>\n
      \n
    • 200 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Button mushrooms<\/li>\n
    • 100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Porcini mushrooms<\/li>\n
    • 1\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shallot<\/li>\n
    • 50 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White wine<\/li>\n
    • 50 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cream<\/li>\n
    • 50 g\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Wr\u00e5ngeb\u00e4ck cheese<\/li>\n<\/ul>\n

      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.<\/p>\n

       <\/p>\n

      Mushroom tortellini<\/h3>\n
        \n
      • Pasta dough<\/li>\n
      • Duxelle<\/li>\n
      • 1 sprig \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sage<\/li>\n
      • 2 cloves \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic<\/li>\n
      • 50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<\/ul>\n

        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.<\/p>\n

         <\/p>\n

        Crispy Jerusalem artichoke<\/h3>\n
          \n
        • 10\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Jerusalem artichokes<\/li>\n
        • 300 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rapeseed oil<\/li>\n
        • 20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chives<\/li>\n<\/ul>\n

          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.<\/p>\n

           <\/p>\n

          Mushroom broth<\/h3>\n
            \n
          • 400 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Button mushrooms<\/li>\n
          • 6 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n
          • 2 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Truffle juice<\/li>\n
          • 50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n
          • –\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Champagne vinegar<\/li>\n
          • 300 ml\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Water<\/li>\n<\/ul>\n

            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\u00b0C 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.<\/p>\n

            <\/h3>\n

            Garnish<\/h3>\n
              \n
            • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Jerusalem artichokes<\/li>\n
            • 5 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Truffle<\/li>\n
            • 50 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salted pickling liquid<\/li>\n
            • 1 box \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Danish cress<\/li>\n<\/ul>\n

              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.<\/p>\n

              <\/h3>\n","protected":false},"featured_media":25385,"template":"","recipe_category":[],"course":[230,222],"season":[],"class_list":["post-27113","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-vegetables"],"acf":[],"yoast_head":"\nMushroom tortellini with crispy Jerusalem artichoke, mushroom broth and truffle - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Mushroom tortellini with crispy Jerusalem artichoke, mushroom broth and truffle och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/mushroom-tortellini-with-crispy-jerusalem-artichoke-mushroom-broth-and-truffle\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mushroom tortellini with crispy Jerusalem artichoke, mushroom broth and truffle - 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