Mushroom tortellini with crispy Jerusalem artichoke, mushroom broth and truffle - Recept hos AVEQIA

Ingredients

• 100 g Durum wheat flour
• 100 g Wheat flour
• 2 Eggs
• 1 Egg yolk
• 200 g Button mushrooms
• 100 g Porcini mushrooms
• 1 Shallot
• 50 ml White wine
• 50 ml Cream
• 50 g Wrångebäck cheese
• 1 sprig Sage
• 2 cloves Garlic
• 50 g Butter
• 10 Jerusalem artichokes
• 300 ml Rapeseed oil
• 20 g Chives
• 400 g Button mushrooms
• 6 g Salt
• 2 tbsp Truffle juice
• Champagne vinegar
• 300 ml Water
• 2 Jerusalem artichokes
• 5 g Truffle
• 50 ml Salted pickling liquid
• 1 box Danish cress