Tortellini with Mushroom Filling

Instructions

1. • 200 g wheat flour
   • 50 g semolina
   • 2 eggs
   • 1 tbsp olive oil
   • salt

   Knead the flour, semolina, eggs, olive oil and a little salt vigorously for about 10 minutes to form a dough. Cover and leave to rest in the fridge for 20-30 minutes.

2. • 100 g king oyster mushrooms
   • 150 g mushrooms
   • 1 shallot
   • 1 onion
   • 1 tbsp butter
   • 4 leaves sage

   Finely dice all the mushrooms. Dice the shallot, put it in a bowl and set aside. Also dice the onion and put it in a pan with the butter and sauté. Add the mushrooms and sauté for 3 minutes. Chop the sage leaves, add to the mushrooms and sauté for another 2 minutes.

3. Roll out the dough very thinly and cut out circles 7 to 8 cm in diameter. Place half a teaspoon of the filling in the centre of each circle, fold and press the ends together to form tortellini. Cook in salted water for 4 minutes.

4. • 1 tbsp butter
   • 1 tbsp flour
   • 100 ml white wine
   • 100 ml cream
   • salt
   • pepper

   Melt the butter in a pan and fry the shallots for 2 minutes. Add the flour and fry briefly. Deglaze with white wine, stir with a whisk and reduce slightly. Stir in the cream and bring to the boil. Season with salt and pepper. Add the tortellini to the sauce, toss and serve.

Happy cooking and Mahlzeit!