Portabella mushroom tortellini, saffron and garlic foam, with red micro salad

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 24th March 2011

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.


  • Portabella mushrooms, shallot, garlic, parmesan, tarragon, basil, 3 eggs, flour, cream and saffron


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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