Mushroom and Black Garlic Tortellini in a Cheese Soup With Apple Salsa

Name: Mushroom and Black Garlic Tortellini in a Cheese Soup With Apple Salsa
Yield: 5
Ingredients: 400.0g Tipo; 0.0 Wheat flour; 0.0 2 whole eggs; 0.0 4 Egg yolk; 6.0g Fine salt; 150.0g Dried shiitake mushrooms, soaked; 250.0g Fresh mushroom mix; 5.0g Black garlic; 20.0g Chives chopped; 50.0g Breadcrumbs; 30.0g Olive oil; 3.0g Truffle oil; 25.0g Knorr Professional Mushroom Bouillon Powder; 1000.0ml Knorr Garde D’Or Cheese Sauce; 75.0g Aged parmesan cheese; 25.0g Knorr® Professional Chicken Paste Bouillon 40L; 80.0g Fresh apples; 10.0g Fresh green herbs; 20.0g Lemon juice; 400.0ml Water

Delicate mushroom and black garlic tortellini are nestled in a silky, aged cheese soup inspired by comforting mac and cheese. Finished with fragrant truffle oil and a bright, herbaceous apple salsa, the dish balances deep umami richness with fresh acidity.

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Fresh Pasta Dough

Tipo 400.0 g
Wheat flour
2 whole eggs
4 Egg yolk
Fine salt 6.0 g

Tortellini Filling

Dried shiitake mushrooms, soaked 150.0 g
Fresh mushroom mix 250.0 g
Black garlic 5.0 g
Chives chopped 20.0 g
Breadcrumbs 50.0 g
Olive oil 30.0 g
Truffle oil 3.0 g
Knorr Professional Mushroom Bouillon Powder 25.0 g
Knorr Garde D’Or Cheese Sauce 1000.0 ml
Aged parmesan cheese 75.0 g
Knorr® Professional Chicken Paste Bouillon 40L 25.0 g
Knorr® Professional Chicken Paste Bouillon 40L
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MUSGRAVES

HENDERSONS

SYSCO

BWG Value Centre / Corrib Foods

LYNAS

Order product Product Specification
Fresh apples 80.0 g
Fresh green herbs 10.0 g
Lemon juice 20.0 g
Water 400.0 ml

Cheese (mozzarella & Manchego)

Soups

Created By:

FRANK JACOBSEN, ERIC CHUA AND BENSON XIE

Lead Chef and Culinary Advisor, Executive Chef and Future Platform Chef Lead and Chef Lead, E-Platform.

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Preparation

Fresh Pasta Dough
- For the fresh pasta dough mix the ingredients together until smooth, then put in the fridge and let it rest for at least 3 hours.
Tortellini Filling
- Chop the mushrooms and black garlic and fry in olive oil until lightly golden, then add in the mushroom bouillon. Add chives and breadcrumbs and leave to cool, season with salt to taste and Szechuan pepper as an option.
- Roll out the pasta dough and make tortelloni dumplings with the mushroom filling. Boil in lightly salted water.
- Heat up the cheese sauce, and adjust the consistency with water/chicken bouillon. Blend in the aged cheese with a mixer and adjust the taste to your liking.
- Cut the apples into small cubes and marinate with the fresh herbs, citrus juice and truffle oil.
- Serve the dumplings in the cheese soup and top with fresh apple “salsa”.