Tortellini in Broth with Porcini Mushrooms - Vegan Version

Tortellini: from origins to the vegan version

Tortellini have their roots in the rich culinary tradition of Emilia, with particular reference to the cities of Bologna and Modena. Legend has it that the shape of the tortellino is inspired by the navel of Venus, the goddess of beauty and love, which an innkeeper supposedly spied through the keyhole of her room. Today, this stuffed pasta delicacy evolves into a completely plant-based version, demonstrating how tradition can meet innovation without losing its soul.

Geographical and historical origins

The undisputed homeland of the tortellino is the area between Bologna and Modena, with centuries-old disputes between the two cities over the ownership of this specialty. The first documents mentioning tortellini date back to the 12th century, although the recipe was consolidated over time. Originally filled with noble meats such as prosciutto, mortadella, and pork, tortellini represented a festive dish, prepared for special occasions and passed down from generation to generation.

The evolution towards plant-based cuisine

With growing interest in vegan and plant-based cuisine, tortellini have undergone a transformation that maintains their essence while adhering to ethical and sustainable principles. Replacing meats with porcini mushrooms is not simply a plant-based alternative, but rather a return to origins when mushrooms represented an important protein source for farming communities. According to research by the University of Gastronomic Sciences of Pollenzo, 68% of Italian chefs have included at least one vegan version of a traditional dish on their menu, with tortellini among the most requested.

Porcini mushrooms: sovereigns of fungal gastronomy

The Boletus edulis, commonly known as porcini, represents excellence in the world of edible mushrooms. Appreciated since antiquity for its intense aroma and firm flesh, the porcini lends itself magnificently to being dried, preserving its intact aroma which is released during cooking. For mycologists and mushroom enthusiasts, the porcini is not just an ingredient, but a true treasure of the forest floor.

Botanical and mycological characteristics

The porcini belongs to the Boletaceae family, characterized by tubes and pores instead of the classic gills. The cap can reach 30 cm in diameter, with a color ranging from light brown to dark brown. The flesh is white and compact, unchanged when cut, with an intense and pleasant aroma. Porcini grow in symbiosis with oaks, chestnuts, and beeches, preferring acidic and moist soils. The harvesting season ranges from late spring to autumn, depending on climatic varieties.

Nutritional properties and benefits

Porcini mushrooms are a low-calorie food (only 25 kcal per 100g of fresh product) but very rich in nutritional properties. They contain plant proteins, fiber, B vitamins, minerals such as selenium, potassium, and copper. They are also an important source of antioxidants, which counteract the action of free radicals. They contain beta-glucans that support the immune system and have anti-inflammatory properties.

Umami: why Porcini mushrooms 

Umami, considered the fifth fundamental taste along with sweet, salty, bitter, and sour, is particularly present in porcini mushrooms. Discovered by Professor Kikunae Ikeda of the University of Tokyo in 1908, umami mainly derives from glutamate, an amino acid naturally present in many foods. Dried porcini mushrooms contain up to 180 mg of glutamate per 100g, giving that deep and persistent flavor that makes them ideal for replacing meats in vegan versions of traditional dishes.

The chemistry of flavor in mushrooms

The characteristic aroma of porcini is due to a complex mixture of volatile compounds, including 1-octen-3-ol, methional, and various fatty acids. During drying, these compounds concentrate and transform, developing more intense and complex notes. The Maillard reaction, which occurs during roasting or pan-frying, further contributes to developing the umami flavor, creating that depth of taste essential for a satisfying vegan filling.

Dough preparation: between science and tradition

Traditional tortellini dough requires flour, eggs, and a pinch of salt. In the vegan version, eggs are replaced with plant-based alternatives that replicate their binding and structural function. The choice of flour is crucial: it must contain a sufficient amount of gluten to ensure elasticity and resistance during rolling and cooking, but not so much as to make the pasta gummy.

Ingredient selection

For optimal dough, it is advisable to use 00 flour with a protein content of at least 12-13%. This guarantees a sufficient gluten network to contain the filling during cooking. As an egg substitute, we can use:

• Ground flax seeds (1 tablespoon + 3 tablespoons of water = 1 egg)
• Aquafaba (3 tablespoons = 1 egg)
• Potato puree or starch

According to laboratory tests conducted by Innovhub Stazioni Sperimentali per l'Industria, dough with flax seeds shows characteristics similar to traditional dough, with a water absorption of 68% compared to 72% for egg-based dough.

Working technique

Kneading the dough is a crucial phase that requires patience and attention. After mixing the ingredients, the dough must be worked vigorously for at least 10-15 minutes, until it becomes smooth and elastic. This process serves to develop the gluten network that will give structure to the pasta. Subsequently, the dough must rest for at least 30 minutes at room temperature, covered with a damp cloth, to allow the gluten to relax and become easier to roll out.

The vegan filling: Porcini mushrooms and more

The filling is the heart of the tortellino, where porcini mushrooms express all their nobility. In the traditional meat-based version, the filling combines different flavors and textures. In our vegan version, we recreate this complexity using porcini as a base, enriched with other plant-based ingredients that enhance the flavor and improve the consistency.

Filling composition

For 400g of dough (about 60-70 tortellini):

• 200g of dried porcini mushrooms (or 600g fresh)
• 100g of aged tofu or tempeh (for texture)
• 1 medium yellow onion
• 2 cloves of garlic
• 50g of chopped walnuts
• 2 tablespoons of nutritional yeast flakes
• Aromatic herbs (thyme, parsley, sage)
• Salt and black pepper to taste
• Extra virgin olive oil

Preparation technique

If using dried mushrooms, rehydrate them in warm water for at least 30 minutes, saving the soaking water which we will use for the broth. Finely chop the mushrooms, onion, and garlic. In a large pan, sauté the onion with a drizzle of oil, add the garlic and after a minute the chopped mushrooms. Sauté over medium-high heat until the mushrooms have released all their water and begin to brown. Add the chopped walnuts, crumbled tofu, and aromatic herbs. Cook for another 5 minutes, then turn off the heat and add the nutritional yeast, which will give a cheese-like flavor. Adjust salt and pepper and let cool completely before using the filling.

The vegetable broth: the perfect base for tortellini

The broth for tortellini is not just a cooking liquid, but a fundamental element that completes and enhances the flavor of the filling. A well-made vegetable broth should be clear, flavorful but not overpowering, with aromatic notes that harmonize with the filling without overwhelming it. Using the porcini mushroom soaking water will add depth and a rich umami flavor.

Broth ingredients

For about 2 liters of broth:

• 1.5 liters of water (plus the filtered mushroom soaking water)
• 2 medium carrots
• 2 celery stalks
• 1 yellow onion
• 1 leek
• 2 cloves of garlic
• 1 piece of kombu seaweed (5cm) - optional but recommended for umami
• Aromatic herbs (parsley, thyme, bay leaf)
• 5-6 black peppercorns
• Salt to taste

Broth preparation

Wash and coarsely chop the vegetables. There's no need to peel them (except for the onion), as the skins contribute to the color and flavor. In a large pot, lightly sauté the vegetables with a drizzle of oil to develop the flavors. Add the water, the filtered mushroom soaking water, kombu seaweed, aromatic herbs, and peppercorns. Bring to a boil, then lower the heat and let it gently simmer for at least 45 minutes, skimming off any impurities. Strain the broth through a fine-mesh sieve and adjust the salt. The broth should be clear and aromatic.

Shaping and cooking the tortellini

The shape of the tortellino is not only aesthetic but functional: the spiral closure ensures that the filling remains sealed during cooking, while the concave shape holds the broth, enhancing the flavor. The closing technique requires practice, but with patience, excellent results can be achieved even for first-timers.

Shaping technique

Roll out the dough very thin (about 1mm thick) using a rolling pin or pasta machine. Cut out squares or circles about 4-5 cm per side/diameter. In the center of each pasta shape, place a small amount of filling (about 1/2 teaspoon). Lightly moisten the edges with water and fold the pasta in half forming a half-moon, pressing the edges well to seal. Then wrap the half-moon around your index finger, joining the two ends and pressing to seal. The tortellino should take on the characteristic ring shape with the raised tip.

Perfect cooking

Bring the broth to a gentle boil in a large pot. Immerse the tortellini and cook for 4-6 minutes (depending on the thickness of the pasta). The tortellini are cooked when they float to the surface. Avoid cooking too many tortellini at once, as they may stick together. Serve immediately in warm bowls, with plenty of broth and a sprinkle of nutritional yeast or chopped parsley.

Sensory analysis and pairings

A well-prepared bowl of tortellini in broth offers a complex and rewarding sensory experience. Upon opening, the aroma of porcini mushrooms is released, harmonizing with the aromatic notes of the broth. The pasta should be thin but resistant, the filling flavorful and with a homogeneous consistency, the broth clear and aromatic without being salty.

Recommended pairings

Tortellini in broth with porcini mushrooms pair well with structured white wines or light red wines. For vegan pairings, a Pinot Noir or an unoaked Chardonnay can accompany the dish splendidly. As a side, crunchy sautéed vegetables or a bitter salad contrast the roundness of the dish. 

Storage and advanced preparation

Fresh tortellini can be stored in the refrigerator for 2-3 days, arranged on a floured tray and covered with plastic wrap. For longer storage, they can be frozen: arrange them on a tray in a single layer until frozen, then transfer them to freezer bags where they will keep for a month. Cook them without thawing directly in boiling broth, slightly increasing the cooking time.

The importance of mushrooms in vegan nutrition

Mushrooms represent an important component in plant-based nutrition, not only for their umami flavors but also for their nutritional profile. They contain complete proteins, prebiotic fibers, and micronutrients often lacking in vegan diets, such as selenium and vitamin D (when exposed to UV light). According to a study published in the Journal of Foods, regular consumption of mushrooms in a vegan diet helps improve nutritional parameters without increasing calorie intake.

Tortellini: good in every way!

Tortellini in broth with porcini mushrooms in a vegan version represent the perfect meeting of tradition and innovation. This dish demonstrates how plant-based cuisine can rise to levels of gastronomic excellence, while respecting ethical and environmental principles. Through a deep understanding of the ingredients, techniques, and science behind the preparations, we can transform a simple pasta dish into a memorable culinary experience that satisfies enthusiasts of mushrooms, botany, and good food!