Vegan: Cashew-Truffle-Cream Tortellini
The third-place winner of the YTC 2020 in the "vegetable cuisine" category combines the tortellini with roasted figs, a mushroom and butternut squash side and mushroom foam.
For the pasta dough:
| Ingredients | ||
|---|---|---|
| 625 | g | flour |
| 375 | g | Semola (durum wheat semolina) |
| 400 | ml | water |
| 30 | g | salt |
| 100 | ml | olive oil |
- Knead all the ingredients in a food processor to a smooth dough.
- Let the dough rest briefly and then roll it out.
For the cashew truffle cream:
| Ingredients | ||
|---|---|---|
| 180 | g | pine nuts (soaked in water) |
| 220 | g | cashew kernels (soaked in water) |
| 1 | tablespoon(s) | lemon juice |
| 2 | tablespoon(s) | black truffle oil |
| 1 | tablespoon(s) | Teriyaki marinade from Kikkoman |
| 1 | tablespoon(s) | agave syrup |
- Strain the pine and cashew nuts and blend in a blender with the remaining ingredients to a fine cream. Season to taste.
For the figs:
| Ingredients | ||
|---|---|---|
| 4 | figs | |
| 1 | pinch(es) | lavender syrup |
| 1 | pinch(es) | white wine |
| 1 | pinch(es) | white balsamic vinegar |
- Quarter the figs and combine in a pan with the balsamic vinegar, lavender syrup and white wine. Reduce and sautè.
For the mushroom mousse:
| Ingredients | ||
|---|---|---|
| 100 | g | brown button mushrooms |
| 1 | shallot | |
| 1 | pinch(es) | oil |
| 1 | pinch(es) | vegetable stock |
| 1 | pinch(es) | white wine |
| 1 | pinch(es) | vegan cream |
| 5 | dried porcini mushrooms | |
| 1 | stick | margarine |
| 1 | pinch(es) | vinegar |
| 1 | pinch(es) | Umami spice preparation |
- Peel the shallots and cut them into small cubes.
- Briefly fry the shallots in a little oil. Before they turn brown, add the mushrooms and dried porcini and fry briefly.
- Deglaze with white wine and vegetable stock and reduce. Mix well, add cream and margarine.
- Season to taste with salt and vinegar, then beat until frothy.
Mushroom and butternut squash:
| Ingredients | ||
|---|---|---|
| 250 | g | brown button mushrooms |
| 2 | shallots | |
| 250 | g | butternut squash |
| 1 | pinch(es) | salt and pepper |
- Cut the pumpkin and mushrooms, peel the shallots and cut them into small cubes.
- Lightly fry the shallots and mushrooms and the butternut squash in a little oil.
- Season to taste.