- Portabella mushrooms, shallot, garlic, parmesan, tarragon, basil, 3 eggs, flour, cream and saffron
Portabella mushroom tortellini, saffron and garlic foam, with red micro salad
Portabella mushroom tortellini, saffron and garlic foam, with red micro salad
Starter cooked by Alex O'Brien from The Waterhead Hotel during the Cumbria Heat of the 2011 North West Young Chef Competition.
Ingredients
Method
Make the pasta then let it rest. Mix the remaining ingredients to make the mushroom filling.
Roll out the pasta and cut into circles
Put filling into pasta and fold into tortellinis
When serving boil in water for few a minutes and serve al dente.
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