Premium 1 - Pasta favorites - use NID: Filled pasta (tortelloni) with mushroom
over creamy mushroom tortelloni
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
1 stuk(s)
Varkenshaas
(Kan bevatten: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
175 gram
Gemengde gesneden paddenstoelen
½ stuk(s)
Ui
½ stuk(s)
Knoflookteen
75 gram
Kookroom
(Bevat: Melk (inclusief lactose))
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
10 gram
Parmigiano Reggiano DOP
(Bevat: Melk (inclusief lactose))
150 gram
Paddenstoelentortelloni
(Bevat: Melk (inclusief lactose), Gluten, Tarwe, Ei Kan bevatten: Mosterd, Soja)
¼ stuk(s)
Citroen
10 gram
Walnootstukjes
(Bevat: Noten, Walnoten Kan bevatten: Noten, Pinda's, Sesamzaad)
Zelf toevoegen
½ el
[Plantaardige] roomboter
1 el
Olijfolie
½ stuk(s)
Zoutarm runderbouillonblokje
naar smaak
Peper en zout
Benodigdheden
Instructies
- Pat the pork tenderloin dry with kitchen paper. Season with salt and pepper. Melt a knob of butter in a frying pan over medium-high heat and fry the pork tenderloin for 10 - 13 minutes. Remove it from the pan and let it rest under aluminium foil until serving.
- Heat a drizzle of olive oil in a lidded frying pan over high heat. Add two-thirds of the mushrooms and fry for 3 - 4 minutes covered.
- Finely chop the onion.
- Crush or mince the garlic.
- Lower the heat to medium-high, add the garlic and half of the onion to the mushrooms and fry for 4 - 5 more minutes.
- Add the cooking cream, remove it from the heat and set aside.
- In the meantime, heat a drizzle of olive oil in a small frying pan over medium-high heat and fry the rest of the onion for 2 - 3 minutes.
- Chop the parsley and grate the cheese.
- Add the rest of the mushrooms to a high container and use an immersion blender to chop them finely. Add to the small frying pan and fry on high heat for 5 - 7 minutes. Stir in half of the cheese and season with salt and pepper.
- Boil plenty of water in a pot or saucepan, crumble in the stock cube, and cook the tortellini for 3 - 4 minutes. Reserve some of the pasta water, then drain.
- Cut the lemon into four wedges.
- Slice the pork tenderloin and add the juices of the pork to the cream sauce.
- Add the cream sauce and half of the parsley to the pasta, along with some of the pasta water as preferred. Squeeze in the juice of 1 lemon wedge per person. Season with salt and pepper.
- Serve the pasta on plates with the pork tenderloin on top.
- Serve the duxelles on top of the pork and garnish with the rest of the fresh herbs, walnuts and Parmigiano Reggiano.
