意大利蘑菇馄饨Mushroom Tortellini

【面皮材料】4人份
高筋面粉300克、鸡蛋3粒、栗米油2汤匙

【馅料】
蒜头3瓣（剁碎）、鲜菇和蘑菇各100克（剁碎）、鲍鱼菇50克（剁碎）、牛油60克、中筋面粉30、烹调奶油100毫升、盐和胡椒粉适量

【自制烘干番茄】
樱桃番茄12粒（切半）、白糖6克、盐1克、小茴香粉2茶匙、鸡精3罐

【装饰】
鲜菇和菜心适量

【烘干番茄做法】
1.用糖、盐及小茴香粉腌番茄 。
2.在一个烤盘上铺油纸。把番茄放入预熱至120℃的烤炉里烤60-90分钟或至干身，取出番茄。待凉。

【馅料做法】
1.用牛油把所有剁碎的菇类和蒜茸炒香。
2.加入面粉和烹调奶油，再加入调味料炒匀，盛出待凉 。（ 图 1 ）

【意大利馄饨做法】
1.把面粉、鸡蛋及栗米油混合，搓揉成滑面团。
2.把面团檊成薄面皮，然后剪成圆形。（图2）
3.每块面皮放入适量馅料，对折然后收边，做成馄饨。（图 3 – 6）
4.放入加盐滚水中煮至浮起，配热鸡精和番茄干，然后以少许鲜菇和菜心装饰。（图7-8）

【Pasta Dough】4 pax
300g bread flour, 3no whole egg, 2 tbsp corn oil

【Filling】
3 clove garlic(chopped), 100g shitake mushroom (chopped), 100g button mushrooms(chopped), 50g oyster mushroom (stemmed), 60g butter, 30g All-purpose flour, 100ml culinary cream, salt and pepper to taste

【Homemade oven-dried tomato】
12nos cherry tomato(halved), 6g sugar, 1g salt, 2 pinch cumin powder, 3 bottles Essence of chicken, warm

【Garnishing】
Shimeji mushroom, choi sam(sawi)

【To prepare sundried tomato】
1.Season cherry tomato with sugar, salt and cumin powder.
2.Arrange on a tray with parchment paper. Roast in oven at 120℃ for 60-90mins or till dried. Remove from oven, allow cooling.

【To prepare filling】
1.Sauté all the chopped mushroom and garlic with butter till aromatic.
2.Stir in flour and cream, adjust seasoning. Transfer to a tray, allow cooling.(pic 1)

【To prepare tortellini】
1.In a bowl, combine flour, egg and corn oil. Knead to form smooth dough. Allow dough to rest.
2.Roll out dough into pasta sheets by using machine until number 1. Cut into round shape. (pic 2)
3.Place filling on each round pasta sheet, seal the edge and fold into tortellini shape.(pic 3-6)
4.Blanch in salted water until al-dente. Serve hot with chicken essence and oven dried cherry tomato, garnish with shimeji mushroom and choi sam.(pic 7-8)