Wagyu Tortellini in Mushroom Broth

Nutrition per serve

Ingredients

• 1pcs shallot
• 200g mushrooms
• 1clove garlic
• 1pcs baby broccoli
• 25g parmesan
• 1pcs beef-style stock cubes
• 20g miso paste
• 20g dried shiitake mushrooms
• 1pcs sourdough baby baguette
• 325g wagyu beef tortellini
• 1000ml boiling water
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Finely chop the shallot. Wipe the mushrooms clean and thinly slice. Crush or finely chop the garlic. Trim the baby broccoli and cut into thirds widthwise. Finely grate the parmesan. Crumble 1 stock cube* into a heatproof jug, add 1L (4 cups) boiling water and stir to dissolve.
2. Step 2 — Start broth
   Heat 2 tsp olive oil in a large saucepan over medium-high heat. Cook the shallot, stirring, for 3-4 mins until softened. Add the mushrooms and cook, stirring, for 4 mins or until the mushrooms are golden (only stir them a few times to allow them to brown). Add the garlic and miso and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Simmer broth
   Add the shiitake mushrooms and stock to the pan and bring to the boil. Reduce the heat to medium and simmer for 8-10 mins to develop the flavour. Taste, then season with salt and pepper.
4. Step 4 — Toast baguette
   Once the broth has been simmering for 5 mins, put the baguette on an oven tray and bake on the lower oven shelf for 6 mins or until lightly toasted.
5. Step 5 — Cook broccoli and pasta
   Add the baby broccoli and tortellini to the broth. Increase the heat to high and cook for 3 mins or until the baby broccoli is tender and the tortellini is al dente.
6. Step 6 — Get ready to serve
   Divide the tortellini and broth among bowls. Scatter over the parmesan and serve with the toasted baguette.

Allergens

Milk, Soy, Gluten, Wheat, Egg