Mushroom Tortellini with Miso Eggplant Sauce
Wonton wrappers make beautiful vegan mushroom tortellini and it’s a great shortcut to save time! It’s true, this is a great hack when you are in the mood to make tortellini or ravioli.
Oyster mushrooms make a wonderful filling full of richness and umami flavor. The hidden gem in this recipe is the soy maple glaze, I love the fusion of Italian and Asian flavors. The salt and sweet notes play off the oyster mushrooms in a very delicate way. The wonton wrapper gives you the freedom to try different shapes to experiment with. We made these in a tortellini style but you could easily make a triangle or cut the edges to make the edges rounded.
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How to Make Vegan Tortellini Mushroom Filling
How to Form Wonton Mushroom Tortellini
How to Make Creamy Miso Eggplant Sauce
Chefs Tips…
Wonton Wrappers
Why use wonton wrappers? That’s a great question. First, it’s fun and creates a different texture and flavor. You can, of course, make fresh pasta and have a completely different texture and flavor compared to using wonton wrappers, I completely understand this. However, the point of this recipe is to push you out of your comfort zone without creating a lot of extra work. If you make a mistake when forming your tortellini or ravioli and destroy a wrapper you have a ton more to continue perfecting your skills. Having the freedom to play with different fillings or shapes without investing the time in making fresh pasta sheets is a win.
Maybe once you are comfortable with your ability to form different pasta shapes you can venture into making pasta sheets.
Eggplant Sauce
The simplicity of the creamy eggplant miso sauce is amazing to me. Roasted eggplant, seasoned and mashed with a fork, using vegetable broth to create the perfectly creamy sauce that fits your taste could not be simpler. If you want the eggplant sauce thick add less vegetable broth or if you want a thinner sauce, add more broth.
Growing Confidence
The beautiful idea behind this recipe is you can remove the Asian ingredients and replace them with just about any other flavor profile. You can add chopped capers and basil with a dash of balsamic vinegar creating an Italian flavor.
The whole point of this recipe is to point you in a direction that you feel confident to cook this recipe as is, then take that experience and make a new filling and a new eggplant sauce, perhaps creamy this time.
Mushroom Tortellini with Miso Eggplant Sauce
Servings: 3 People
Calories: 473kcal
Wonton wrappers make beautiful tortellini and it's a great shortcut to save time! It's true, this is a great hack when you are in the mood to make tortellini or ravioli.
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Ingredients
Tortellini Filling – Makes about 9 Tortellini
- 2½ cups Oyster Mushrooms diced
- 2 Tbsp Quick Oats
- 2-3 Garlic Cloves
- ¼ cup Scallions thinly sliced
- 1 Tbsp Rice Wine Vinegar
- ¼ cup Shallots thinly sliced
- 1 tsp Sesame Oil
- 2 Tbsp Extra Virgin Olive Oil
- ¼ tsp Kosher Salt
- 1 Pack Wonton Wrappers
Soy Maple Glaze
- 4 Tbsp Maple Syrup
- 2 Tbsp Soy Sauce
- ½ tsp Sesame Oil
- 2 Tbsp Vegetable Broth
- 1 tsp Red Wine Vinegar
- ⅛ tsp Cayenne Pepper
Miso Eggplant Sauce
- 2 Chinese Eggplant
- 2 Tbsp Curry Powder
- ½ tsp Kosher Salt
- 1 Tbsp Extra Virgin Olive Oil
- 1 Lime zest and juice
- 1 tsp Yellow Miso
- 2-4 Tbsp Vegetable Broth
- 1 tsp Rice Wine Vinegar
Sautéed Chinese Chives
- 2 cup Chinese Chives cut into match stick size. Substitute options: Spinach or Arugula
- 2 Tbsp Sesame Oil
- Kosher Salt to taste
Garnish
- 2-3 Dashes Togarashi
Instructions
How to make Incredible Oyster Mushroom Tortellini Filling
- Dice the oyster mushroom into ¼” dice.
- Thinly slice the shallots with a mandolin, use caution when slicing the shallots. It's better move slowly and keep all of your fingertips.
- Wash and thinly slice the scallions.
- Heat a pan or a wok over medium-high heat, add the olive oil. Once hot add the diced mushrooms. Start to sauté.
- Using your trusty microplane grater, grate 2-3 garlic cloves into the cooking mushrooms.
- Add the sliced shallots. Continue to cook, season with kosher salt, stir and scrape the bottom of the pan to remove the caramelized bits. Continue to cook for 3 minutes, stirring and scraping the pan.
- Add the quick cook oats to the mushrooms. Stir to combine, continue to scrape the bottom of the pan. Reduce the heat to low.
- Add the sliced scallions, stir to combine.
- Add the rice wine vinegar, and the sesame oil. Stir to combine all of the ingredients.
- Place the oyster mushroom filling in a bowl, cool before forming the tortellini.
How to Form Wonton Tortellini
- Lightly dust a baking sheet lined with parchment paper with flour. Have a small amount of water in a bowl.
- The wontons have more cornstarch on one side than the other, this prevents them from sticking to each other. We are going to take advantage of the starch to seal the tortellini.
- Place 1 Tbsp or so of the Oyster Mushroom filling in the center of the wonton wrapper.
- Dip your finger in the water and run the tip along all of the edges of the wonton wrapper. (In the video, I only wetted half of the wrapper and the tortellini kept opening, I found that having both sides wet completed the seal better.)
- Seal the edges to form a triangle. Next, wet the edges of the triangle tips, connect the tips by pressing firmly to seal the two together.
- Gently place the tortellini on the floured sheet pan, pressing down so that it will stand up and hold the shape of the tortellini.
How to Cook Wonton Tortellini
- Bring a large pot of water to a boil, season generously with salt.
- Use a spider strainer to lower the tortellini into the water. This prevents the tortellini from sticking to the bottom of the pot.
- Cook the tortellini for 2-3 minutes.
- Place the tortellini in the soy maple glaze before plating.
How to Make Soy Maple Glaze
- Combine all of the ingredients in a bowl, whisk to combine.
- You can adjust the sweetness, saltness, and heat to your liking, all you have to do is reduce or add more of an ingredient.
Making Creamy Miso Eggplant Sauce
- Preheat oven to 425 degrees.
- Cut the Chinese eggplant in half.
- Using the tip of a pairing knife, gently score the skin forming a diamond shape. Cut the eggplant into 1” cubes. We score the eggplant to allows the seasoning to absorb. Scoring the skin creates smaller bite-size pieces once mashed.
- Season the eggplant with curry powder, salt, and olive oil. Massage the eggplant with your hands to work the seasoning into the eggplant.
- Heat a heavy pan over medium-high heat, add a dash of olive oil to the pan, just enough to lightly coat the bottom. Place the eggplant in the pan skin side down. Cook on top of the stove for 5 minutes, then place in the oven for 7 minutes. Flip the eggplant and continue to cook for another 8-10 minutes. The eggplant should have a deep roasted color and be a little crisp the edges when finished.
Finish the Sauce
- Place the eggplant back on the stovetop, I used a wok but any small pan will work. Heat the eggplant over medium heat.
- Add 2 Tbsp of vegetable broth and 1 Tbsp yellow miso paste to the eggplant.
- Using a fork, mash the eggplant, it will start to form a creamy sauce. Add additional vegetable broth to reach a creamy consistency.
- Finish the sauce with lime zest using the Microplane grater, and juice the lime into the sauce.
Cooking Chinese Chives
- Cut the chives in 1” batons or match stick size.
- Heat a sauté pan over high heat, add the sesame oil, sauté for less than one minute. This is a very quick cook.
Plating
- Start with placing the eggplant sauce down first in 3 small dollops. Next place the sautéd Chinese chives on top of the eggplant. Next place the tortellini on the eggplant, finish with drizzling the soy maple glaze over the top of the tortellini, and sprinkle some togarashi on top.
Notes
Nutritional values are an estimate.
Nutrition
Serving: 7Ounces | Calories: 473kcal | Carbohydrates: 55g | Protein: 10g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Sodium: 1488mg | Potassium: 1418mg | Fiber: 15g | Sugar: 30g | Vitamin A: 2868IU | Vitamin C: 38mg | Calcium: 140mg | Iron: 5mg
