I’ve been watching MasterChef lately and my god that makes me soooo hungry!
So after finding a MasterChef Cookbook in a closing down bookstore for only $2 I thought ‘why not’?
This is how it went…
Mushroom & Goats Cheese Tortellini with Pine Nuts & Sage Beurre Noisette
I ‘ve swapped the Goats Cheese to Feta (because hubby didn’t want to try goats cheese and we love feta) and I’ve changed the title just a tad so non-professional cooks (like me) know what it is. (I had to google Beurre Noisette).
Mushroom & Feta Tortellini with Pine Nuts and a Sage Butter Sauce.
- 250g “oo” pasta flour, plus extra to dust (Ok, I used just regular plain flour we all have in the cupboard).
- 4 Egg Yolks
- 1 Egg
- 2 tsp Olive Oil
- 50gm Toasted Pine Nuts (Make sure they are toasted before you start, it’s easy to get caught up in the recipe and at the end its a bit late to do it, your dinner will go cold so be ready).
- 100gm Grated Parmesan
- 20gm Butter
- 300gm Button Mushrooms (very finely chopped)
- 50gm Feta – crumbled (or goats cheese as per original recipe)
Sage Butter Sauce (or the fancy french name – Beurre Noisette)
- 100gm Butter
- Juice of 1 Lemon
- 1/4 Bunch of Sage Leaves
- 2 Tbsp Olive Oil
- 250gm Button Mushrooms (Buttons were a bit more pricey at the supermarket so I opted for some cup mushrooms instead, not really sure of the difference, still tasted good to me)
- 50gm Rocket Leaves (Yum, If you don’t eat much rocket but like baby spinach, grab a bag of mixed spinach and rocket, pick out the rocket for the recipe & keep the spinach leaves for later, waste not want not)
MY TIP FIRST: Make sure you have everything prepped before you start, chop up your mushrooms, toast your pine nuts if necessary, crumble your feta, juice your lemon, grate your parmesan – It will keep things running smoothly throughout your cook.
1 – For the pasta, place flour, egg yolks, egg and a pinch of salt in a food processor and pulse until mixture resembles breadcrumbs. Add oil then pulse until dough starts to come together, adding 1-2 tsp of water if necessary. (I did find it necessary, I added 3 but see how you go).
Transfer mixture to a lightly floured surface and knead for 5 mins until you get a smooth elastic dough (I thought mine felt tough but I’m not a pasta expert, It actually turned out great in the end). Wrap in plastic wrap and refrigerate for 30 mins to rest.
2 – For the mushroom filling, melt butter in a frypan over medium heat. Cook mushrooms for 10 minutes or until moisture evaporates. Transfer mushrooms to a bowl, add Feta (or goats cheese) and mix well to combine. Cover with plastic wrap and refrigerate to cool completely.
3 – For the Sage Butter Sauce (as I’m calling it because I cannot pronounce the other), melt butter in a small saucepan over medium-low heat. Cook until golden brown and nutty. Remove from heat, stir in lemon juice and add sage leaves. Season well with salt and pepper. Set aside in a warm place.
4 – To finish the pasta, dust workbench with flour, and cut pasta dough into 2 equal portions. Working with one piece at a time (keeping the other portion covered), flatten dough and pass through a pasta machine, starting with the widest setting and working your way through until the dough is thin enough to see your hand through.
(MY TIP: I passed mine through the widest setting a number of times, I once read that develops the gluten and mine looked more yellow and smooth the more I passed it through, It definitely made it look better – when it looked pretty I started putting it through the other settings.)
Once you have that nice length of pasta use a 10cm round pastry cutter (or cookie cutter) and cut 12 discs from each piece of dough. Place 2 tsp of your mushroom mixture into the centre of the rounds. Brush edges with water and fold into a semi-circle, pressing to seal and expelling any air bubbles as you go. Bring both corners to the centre and pinch together. Set aside on a lightly floured tray to dry out slightly (Take a minute to admire your handywork, you just made tortellini for goodness sake, pat yourself on the back)!
5 – Bring a large saucepan of salted water to the boil. Cook tortellini for 2-3 minutes or until al-dente.
6 – Meanwhile, for sauteed mushrooms, heat oil in a frying pan over medium high heat. Cook mushrooms until light golden, add rocket to the pan and cook until wilted.
7 – To serve, divide sauteed mushrooms between bowls and top with tortellini. Drizzle with your sage butter sauce and garnish with pine nuts and parmesan – Serve immediately.
MY REVIEW ON THIS RECIPE:
Yum Yum Yum! This was worth the effort!!
Hubby (who isn’t a huge mushroom fan, loved it too), He sounded like a chef going on about how he didn’t think the lemon juice would work but it did – Trust me these comments are out of character for my hubby who would have been happy with a pre-made supermarket lasagne thrown in the oven.
It was definitely do-able for the average at home cook who wants to try a MasterChef dish & you feel pretty good knowing you can do this too.