Recipe: Appetizing Mushroom and Mascarpone Tortellini

Mushroom and Mascarpone Tortellini. While the mushrooms brown, cook and drain the tortellini according to package directions. Add the Marsala to the mushroom-shallot mixture and bring to a simmer. Remove from the heat, add the tortellini and parsley and combine thoroughly.

Add the shallots; cook and stir until starting to brown. Remove from the heat and set aside to cool. The best Tortellini with Mascarpone and Chanterelle Mushrooms recipe you will ever find. You can cook Mushroom and Mascarpone Tortellini using 16 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Mushroom and Mascarpone Tortellini

1. You need of Fresh Pasta.
2. It's 200 g of Plain Flour.
3. Prepare 2 of Eggs.
4. Prepare 1 tsp of Salt.
5. It's of Mushroom Filling.
6. You need 1 of Onion.
7. It's 2 tbs of Butter.
8. Prepare 400 g of any Mushrooms.
9. It's 2 Cloves of Garlic.
10. You need 1 of heaped tsp Marmite (for the bite).
11. You need 15 g of Parsley.
12. Prepare 1 of Chicken Stock Cube.
13. You need 1 tsp of Black Pepper.
14. It's of Butter Parsley Sauce.
15. It's 3 tsp of Butter.
16. It's 10 g of Parsley.

Welcome to RecipesPlus, your premier destination for delicious and dreamy food inspiration. Bring a large pot of generously salted water to a boil. Drain and add to the cream sauce. Add sauce and scatter with chanterelles.

Mushroom and Mascarpone Tortellini step by step

1. 1. To prepare the pasta, mix all the ingredients together and bring into a dough. Cling film it and place in the fridge for at least 30 mins..
2. 2. While the dough is chilling in the fridge you can prepare the filling. Finely dice the onions and fry in the butter for 10 mins, just to soften..
3. 3. Roughly chop the mushroom and garlic. Add the rest of the ingredients to the pan. After 10 more minutes add the mascarpone and turn off the heat..
4. 4. Once the filling has cooled it’s now time to assemble the tortellini. Dust the work surface with flour and roll out the dough very thin and cut out circles (7 cm in diameter)..
5. 5. In the middle of the circle place 1/2 tsp of the mushroom filling. Fold the pasta in half to make a semicircle pressing down on the edges to seal in the mixture..
6. 6. Bring the two ends together and pinch hard to form the traditional tortellini shape..
7. 7. Repeat this until you have used all the mixture..
8. 8. In boiling hot water, one by one drop in the pasta. Boil for 4-5 minutes..
9. 9. While it is boiling finely chop the parsley. In a separate frying pan melt the butter and add the parsley..
10. 10. Take the pasta out the water and drop them into the hot butter. Toss the pasta in the pan just to crisp the edges of the tortellini..
11. 11. Serve with more freshly chopped parsley and enjoy!.

Great pasta is about texture as much as taste. It's a journey for all the senses. So when it comes to our fillings, we take the freshest, most vibrant ingredients and always chop - never blitz. That way, each tortellone is an explosion of flavours. The tortellini are also great with a tomato and mascarpone sauce or with a cream and bacon sauce.

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