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’?

Recipe from MasterChef Australia Cook Book

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

Mushroom Filling

  • 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

Sauteed Mushrooms

  • 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.

Making the pasta dough 1
Making the pasta dough 2
Making the pasta dough 3

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.

Chop your mushrooms finely

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)!

Rolling out your pasta
Pasta cut into circles
Filling your pasta circles
Shaping your tortellini 1
Shaping your tortellini 2
Shaping your tortellini 3

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.

The Finished Dish


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.

Again….. YUM




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